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PEEL the onions and garlic cloves, finely chop the garlic and divide the onions into half rings. PEEL the carrots, remove the ends and chop into slices.
RINSE the mushrooms using a brush or paper kitchen towel and chop them into slices. DIVIDE the meat into bite-size pieces, not too big but also not too small.
HEAT a knob of butter in the heavy bottomed pan and sauté the onion and garlic for a few minutes. Also ADD the bacon and cook until they're crunchy.
Meanwhile COAT the pieces of beef with pepper, salt and flour. TRANSFER the bacon, onion and garlic to a small bowl and HEAT a new knob of butter in the pan.
COOK the meat until it's beautiful brown on all sides and then ADD the carrots and mushroom slices and cook them a few minutes more. ADD the bacon, onion and garlic again along with bouquet garni and DEGLAZE with red wine.
Also POUR in the beef stock, put on a lid and let it simmer for about 3 hours. REMOVE the lid and let it reduce until the sauce has the desired thickness.
REMOVE the herbs and SEASON with pepper and salt. SERVE with some potatoes if you like, enjoy!