In a stock pot, add bacon fat and butter. Heat over medium high.

Cube the beef into bite size pieces, about one inch in size.

Add the cubed beef to the pot and brown.

Season the meat with salt and pepper.

Add the beef stock and beef bouillon base. Cover the pot with a lid and reduce the heat to medium low and simmer.

Cook for 30 minutes.

Next make a slurry to thicken things up. Add water to a liquid measuring cup and add the flour. Whisk together well until the flour is incorporated with the water.

Add slurry mixture to the stewing meat. You should notice it begins to thicken after a moment.

Add the Cream of Onion (Cream of Mushroom works well too) to the pot and stir to combine.

Return the lid to cover the pot and cook another 30 minutes.

Serve over cooked rice or potatoes.