1/2 pound bacon
1 cup water
1 onion, chopped
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon dried basil
2 tablespoons lemon juice
1/4 teaspoon ground nutmeg
1 teaspoon Worcestershire sauce
1/4 teaspoon ground sage
1/4 teaspoon ground black pepper
1/2 cup chopped green onions
1 (8 ounce) can sliced mushrooms, drained
Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Remove from skillet and drain. Reserve 1/3 cup grease.
Place water and onion in a large stockpot; bring water to a boil and boil. Stir in salt, garlic powder, thyme, sage, basil, lemon juice and nutmeg. Simmer over medium heat until thickened.
While stirring, melt butter in a saucepan over medium heat. Stir in flour and butter. Stir constantly until mixture is lightly browned. Remove skillet from heat and pour mixture into skillet with saucepan, stirring constantly. Reduce heat to medium-low and heat and pour mixture over beef. Cover and simmer, stirring occasionally, until most of the liquid is absorbed.
Arrange bacon slices on top of vegetables in a single layer.
Stir potatoes, carrots, onion, mushrooms and beef into braise mixture. Cover and simmer about 15 minutes, or until potatoes are tender.