Saute the bacon in the oil over moderate heat until lightly browned. Remove bacon and set aside.
Dry the beef in paper towels to enhance browning. Lightly salt and pepper. Saute in bacon oil until browned on all sides. Remove beef and add the bacon. Put into a Dutch oven.
In the same saute pan, add vegetables and brown. Add the flour and continue to cook on medium heat for about five minutes. Add to the Dutch oven.
Stir in the wine, and stock enough to cover meat and vegetables. Add garlic and herbs. Cover dish with aluminum foil and press down slightly in center to make a well. This will catch any condensation that may occur, keeping it from falling back into your beef, diluting it. Secure the lid and place into a preheated 350 degree oven for three to four hours. The meat is done when a fork pierces it easily.
When meat is tender, pour the liquid through a sieve and collect into a saucepan. Chill liquid to remove fat from top. Heat liquid to simmer and reduce to about 2/3. Add butter-flour mixture. Stir with whisk until thickened. Adjust flavors with salt and pepper. Add mushrooms and onions to meat. Pour sauce over meat and vegetables to coat.
Can prepare recipe up to this point and refrigerate overnight.
To serve, reheat meat in oven for about 15-20 minutes.