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Peel the shallots and carrots.
Halve the shallots (lengthwise through the core), slice the carrots into 2 cm chunks.
In a large casserole dish sweat the shallots and garlic in olive oil for 2-3 minutes.
Add the beef, brown it (5-6 minutes).
Pour the stock in, bring to boil, cook until stock reduces in half (10 minutes).
Add the bouquet garni, carrots, mushrooms and the wine.
Cover, reduce the heat to low and simmer for 1.5 - 2 hours, stirring from time to time, until meat is very soft.
Remove and discard the bouquet garni. Remove cover and cook for another 20 minutes the reduce the sauce.
Serve with potato gratin or french baguette with mixed salad leaves with vinaigrette.
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