Instructions

1. Cut the beef into 3 to 4 cm cubes. 2. Peel the onions without damaging them. Peel and cut the carrots into slices not too thin (2mm minimum). Peel the garlic and remove the germ. 3. In a large Dutch oven, melt the butter. Add the whole onions and bacon bits. Sauté, stirring constantly. When they are golden, remove them with a slotted spoon and set aside. 4. In the same pot, brown the pieces of meat over high heat. Add the carrots and cook for another 5 minutes. 5. When the meat is well browned, sprinkle with flour (60g) and let it brown while stirring constantly. 6. Pour in the broth (which you will have prepared by dissolving the 2 beef bouillon cubes in 50 cl of boiling water). Scrape the bottom of the pot to loosen any browned bits. 7. Return the bacon and onions to the pot. Pour in the red wine. Add salt, pepper, the bouquet garni, and the crushed garlic cloves. 8. Bring to a boil. Cover and let simmer gently for 3 hours (small bubbles). 9. After this time, add the sliced mushrooms and cook for another half hour. Remove the bouquet garni and pour into a serving dish. 10. Serve with pasta (tagliatelle for example) or steamed potatoes (the sauce should be bound but not thick. If it's too thick, add a little water).