Preheat your oven to 325°F (170°C). Heat the oil in a large Dutch oven over high heat. Working in batches to avoid overcrowding, add the beef pieces and cook, turning occasionally, until they're well browned on all sides. Use a slotted spoon to transfer the beef to paper towels to drain, then set aside.

Add the bacon and shallots to the same pot and cook gently over medium heat, stirring from time to time, for about 3 minutes until the bacon turns crisp and the shallots become tender and translucent. Remove with a slotted spoon and drain on paper towels alongside the beef.

Sprinkle the flour into the pot and cook, stirring constantly, for 1 minute to create a roux. Slowly pour in the wine and stock, whisking continuously to prevent lumps. Bring the mixture to a boil, stirring until the sauce thickens and becomes smooth.

Return the browned beef and crispy bacon to the Dutch oven. Add the bouquet garni and garlic, then season generously with salt and pepper. Cover the pot with a tight-fitting lid and transfer it to the oven. Cook for 1½ hours until the beef begins to become tender.

Add the reserved shallots back into the pot along with the whole button mushrooms. Return the covered pot to the oven and continue cooking for another hour, or until the beef is melt-in-your-mouth tender and the flavors have melded beautifully.

Remove and discard the bouquet garni from the pot. Taste the rich sauce and adjust the seasoning with additional salt and pepper if needed. Serve hot with warm, crusty bread for soaking up all the delicious sauce.