Peel and thinly slice the shallot.

Peel the carrot and cut it into rounds.

Bring the water to a boil and stir in the beef stock concentrate.

In a large pot, sauté the carrot and shallot in the butter.

Add the beef and brown it on all sides.

Sprinkle the flour over the meat and mix well to coat all the pieces.

Pour in the wine and beef stock, add the bouquet garni, and simmer on low heat for 2 hours and 30 minutes.

About 10 minutes before the end of cooking, sauté the cleaned whole mushrooms and bacon in a skillet, then add them to the beef.

Serve with steamed potatoes.