Make incisions in the beef and stuff with chopped onions, salt, pepper, and sweet basil, thyme and parsley. Dredge the meat with flour, lay some slices of bacon over it, and put it to brown in a close oven. Slice twoturnips, fourcarrots, foursalsifies, three stalks of celery and twoonions; add a quarter of acup of tomato catsup or two large tomatoes; season with salt and put all in the oven to cook with the meat. After it has been cooking in the oven two hours and is brown, add acup of water with the vegetables. Cover again closely, and let this stew for one or two hours more, or until the meat and vegetables are tender.