Slice the onions and sauté them in 1 teaspoon of butter. Once cooked, set them aside.

In another 1 teaspoon of butter, brown the beef cut into 1 1/2- to 2-inch pieces. Once lightly browned, add the carrots cut into 1- to 1 1/4-inch pieces and cook for 2 more minutes. Add the tablespoon of flour, coat the meat well, and let it brown slightly.

Add the onions, garlic clove, beef broth, red wine, salt, pepper, and bouquet garni. Simmer on low heat for 2 hours and 30 minutes.

After 2 1/2 hours, remove the bouquet garni, add the sliced mushrooms, and cook on low heat for another 30 minutes.

Serve with steamed potatoes or egg noodles.