In a small bowl, mix together beef broth, flour, tomato paste and
demi glace; set aside
Heat bacon drippings in a large heavy skillet over medium heat. Add
beef, and cook until brown on all sides. Remove beef from skillet;
set aside. Stir the sherry wine into the skillet. Add the onions, and
cook about 5 minutes. Blend in the tomato paste mixture, and bring
to a rapid boil, stirring constantly. Stir in Burgundy wine. Make the
herb bouquet: Place parsley, rosemary, thyme, and bay leaf in a
square of cheesecloth. Place herb bouquet in sauce
Return beef to skillet. Cover, and simmer over low heat for about 3
hours, or until beef is tender.
Melt butter in a small skillet over medium heat. Saute mushrooms
until lightly browned. Add to meat in the skillet, and continue
cooking 15 minutes. Discard bouquet garni. Serve in a casserole
dish, sprinkled with parsley