Peel the vegetables. Mince the garlic and onions, then slice the carrots into rounds. Cut the beef into cubes (I used pre-cut stew beef).

In a Dutch oven, melt the butter over medium heat. Add the beef cubes and sear without stirring for a few minutes. Turn the meat and sear the other side. Add the garlic, onions, and carrots. Stir everything together, then cover and cook for 5 minutes.

Sprinkle the flour over the mixture and stir to coat. Pour in the red wine and add enough water to cover the meat. Add the bouquet garni. Bring to a boil, then cover and simmer for about 3 hours, stirring occasionally.

Meanwhile, in a skillet, brown the bacon or pancetta over medium heat (no added fat needed). Add the mushrooms, peeled and quartered. Cook for 5 minutes, stirring, then add to the Dutch oven.