Blanch the bacon strips in boiling water for 5 minutes, then dry on kitchen towels.
Set aside.
Heat the oil in a large flameproof casserole.
Add the bacon and fry until the strips are evenly browned.
Transfer the strips to a plate.
Reheat the fat until it is very hot.
Add the beef cubes and fry until they are evenly browned.
Transfer the cubes to the plate with the bacon.
Add the carrot and onion to the casserole and fry until they are soft.
Pour off the fat from the casserole and return the beef and bacon to it.
Season to taste, sprinkle over the flour and toss lightly with a wooden spoon.
Preheat the oven to warm 170°C (Gas Mark 3, 325 °F).
Stir the wine, stock, garlic and herbs into the casserole and bring to the boil.
Cover and put the casserole into the oven.
Cook for 3 1/2 to4 hours, or until the meat is very tender.
Meanwhile, prepare the vegetables.
Melt half the butter and half the oil in a frying pan.
Add the onions and fry until they are evenly browned.
Pour in the stock or wine, bouquet garni and seasoning.
Cover and simmer for 40 minutes, or until they are tender but still firm.
Transfer to a plate.
Discard the juices in the pan.
Add the remaining butter and oil to the pan.
Add the mushrooms and fry for 5 minutes, or until they are cooked.
Transfer to the onions.
Arrange the meat, onions and mushrooms on a serving dish and keep hot.
Strain the casserole , juice into a saucepan and boil rapidly until it has reduced and thickened.
Pour over the meat and vegetables, and serve at once.