Cut the meat into 4 cm (1 1/2 inch) cubes and trim away any excess fat. Put the meat, wine garlic and bouquet garni in a large bowl, cover with plastic wrap and leave in the fridge for at least 3 hours and preferably overnight.
Preheat the oven to 315 degrees F (160 degrees C). Drain the meat, reserving the marinade and bouquet garni. Dry the meat on paper towels. Heat 30 g (1 oz)of the butter in a large casserole dish. Add the onion, carrot and bouquet garni and cook over low heat, stirring occasionally for 10 minutes. Remove from the heat.
Heat 20 g (3/4 oz) of the butter in a large frying pan over high heat. Fry the meat in batches for about 5 minutes or until well browned. Add to the casserole dish.
Pour the reserved marinade into the frying pan and boil, stirring, for 30 seconds to de-glaze the pan. Remove from heat. Return the casserole to high heat and sprinkle the meat and vegetables with flour. Cook, stirring constantly, until the meat is well coated with the flour. Pour in the marinade and stir well. Bring to a boil, stirring constantly, then cover and cook in the oven for 2 hours.
Heat the remaining butter in the clean frying pan and cook the bacon and shallots, stirring, for about 10 minutes, or until the shallots are softened but not browned. Add the mushrooms and cook, stirring occasionally, for about 3 minutes, or until browned. Drain on paper towels. Add the shallots, bacon and mushrooms to the casserole.
Cover the casserole and return to the oven for 30 minutes, or until the meat is soft and tender. Discard the bouquet garni. Season and skim any fat from the surface before serving.