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1
In a large bowl, cover the beef with the wine.
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2
Add the onions, carrots, thyme, bay leaves and herbes de Provence, cover and refrigerate overnight.
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3
The next day, drain the meat, vegetables and herbs, reserving the marinade.
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4
Pat the meat dry with paper towels.
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5
In a medium enameled cast-iron casserole, heat the oil.
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6
Add the bacon and cook over low heat until the bacon is browned and has rendered some fat, about 5 minutes; transfer to a plate.
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7
Add the meat to the casserole in 3 batches and brown it well over moderate heat, about 5 minutes per batch.
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8
Transfer the meat to a platter.
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9
Add the onions and carrots to the casserole and cook, stirring occasionally, until browned, about 8 minutes.
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10
Stir in the flour, then gradually stir in the reserved marinade.
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11
Add the thyme sprigs and bay leaves and a pinch of salt and pepper.
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12
Return the bacon and meat to the casserole along with any accumulated juices and bring to a boil.
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13
Reduce the heat to low and simmer, stirring occasionally, until the meat is very tender, about 2 1/2 hours.
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14
Heat the butter in a large skillet.
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15
Add the mushrooms and season with salt and pepper.
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16
Cover and cook over moderately low heat until the liquid from the mushrooms has evaporated and they have started to brown, about 5 minutes.
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17
Uncover and cook over moderate heat until nicely browned, about 5 minutes.
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18
Stir the mushrooms into the stew, season with salt and pepper and serve.
