Cut the beef into small pieces and marinate it in the red wine with the bouquet garni and 1 sliced onion. Let it marinate for at least 2 to 3 hours, or longer if possible.

Remove the beef from the marinade, drain it, pat it dry lightly, and set aside.

In a Dutch oven, sauté the second sliced onion in the butter, then add the beef and brown it. Add the flour and continue cooking.

Add the reserved wine, sliced carrots, and sliced mushrooms. Simmer on very low heat for at least 3 to 4 hours.