Cut the beef into 3 to 4 cm cubes. Peel the onions without peeling them. Peel and cut the carrots into not too thin rounds (at least 2mm). Peel the garlic and remove the germ.

In a large pot, melt the butter. Add the whole onions and lardons. Sauté while stirring constantly. Once they're golden, remove them with a slotted spoon and set aside.

In the same pot, sauté the pieces of meat over high heat. Add the carrots and sauté for another 5 minutes.

When the meat is nicely browned, sprinkle with flour (60g) and let it brown while stirring continuously.

Pour in the broth (prepared by dissolving 2 beef broth cubes in 500 ml of boiling water). Scrape the bottom well. Return the lardons and onions to the pot. Pour in the red wine. Season with salt, pepper, and add the crushed garlic cloves and bouquet garni. Bring to a boil. Cover and let simmer gently for 3 hours.

After this time, add the sliced mushrooms and cook for another half hour. Remove the bouquet garni and serve in a dish. Serve with pasta (like tagliatelle) or steamed potatoes (the sauce should be thickened but not too thick; if needed, add a little water).