The recipe is wrong. Way too much wine; one bottle is plenty. I lightly dredge the meat in flour and brown it; I don't add flour to the dish. The pearly onions should be browned in butter separately and garnish the dish. This is a bad recipe, too many miscues. I also use a few cups of my own homemade beef stock which is the same as the fond de veau.
This photo of this recipe and the ingredients don't look like the photo on the original slide.
Step 1: " . . . Return beef to pan . . ." Huh? ". . . add bouquet garni and garlic cloves. Let simmer a few minutes." Simmer in what? This recipe is a joke.
In step 1, the meat is to simmer, but there is no liquid in this step. I do not recommend using just any stew meat. Use one that will slightly shred, such as chuck or brisket. I cook the bacon first, then cook the mushrooms in the fat to control the doneness of both items. The onions are too delicate will fall apart if you stir them in. Place the onions and mushrooms on top of the served dish.