In a pan over medium heat, combine the red wine with the chopped onion, garlic, and thyme. Let it boil and reduce until it reaches 1/4 of its original volume. Remove from heat and set aside in a bowl.

Add the butter to the pan, and when it turns brown, add the beef cut into cubes and cook until browned. Remove from heat and add to the bowl with the wine mixture and set aside.

Sprinkle the flour into the pan and let it brown over low heat. Add the beef broth and stir, bringing it to a boil. Season with salt and pepper and let it cook for 10 minutes uncovered.

Add the reserved mixture and cook for 30 minutes, then add the sliced mushrooms and cook for another 10 minutes. Ready to serve and enjoy.