Burgundy meat without pickling

To prepare this recipe, you need both a thick-walled pan (for example, a goose coop) and a frying pan.
Phase one: cooking meat in wine. Cut the beef into large cubes (with a side of about 5 cm). Heat the frying pan, put a little butter on it and fry the beef until golden. It is necessary to fry in portions, and not to dump everything out at once, otherwise the meat will not be fried, but cooked in the liquid released from it. In the meantime, start warming up a thick-walled pan and put the beef into it as it is ready. When all the fried beef is in a pan heated there, you should throw the rest of the butter into it, let it melt, add flour, mix the butter with flour and pieces of meat, increase the heat to maximum, then pour wine into the pan in small portions, letting it boil. After that, reduce the heat to the smallest and leave for at least an hour (you can also for 2).
Phase two: input of the remaining ingredients. Cut the bacon into plates 1 cm thick, and cut them into rather large squares. Heat a frying pan over medium heat, lightly fry the bacon. Peel the carrots, cut into thick washers, fry together with bacon. Peel the onion, cut into eight pieces, fry together with bacon and carrots until transparent. Pour all this into a saucepan with meat and wine, mix, add herbs and continue to simmer over low heat.
Wash and wipe the pan, heat it over medium heat and pour half of the olive oil on it. Mushrooms (I have champignons) DO NOT CUT, fry the whole, first one side, then turn it over, pour in the rest of the olive oil and continue frying, turning it over from time to time, so that the mushrooms are golden. If you have pickled small onions (I didn't have them), then fry them too.
After that, you need to choose: do you want to drain the onion from the main sauce, or not? It has already boiled, has given off both taste and viscosity, and looks sloppy.
So, if the boiled onion does not bother you, then just throw mushrooms and fried pickled onions into the pan. But, if you want the sauce to be beautiful, then strain the contents of the pan, the liquid, meat, bacon and carrots continue to cook further along with champignons and pickled onions, and onions and aromatic bouquet are no longer needed.
Add salt and pepper to the resulting mixture to taste. If you think that the consistency of the sauce is already thick enough, then simmer all the ingredients together under the lid for 20 minutes. If the sauce is still a little thin, then open the lid, and increase the heat a little until the dish reaches the desired density for you.
Serve hot, potatoes and their derivatives are well suited as a side dish.