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In a skillet, cook bacon until crisp. Brown meat in hot fat; the meat must be dark brown. Transfer meat to casserole.
Heat brandy, pour over meat and flame. When flame has died down, stir flour into meat. Season with salt and add red wine.
Add bottle to fat in skillet and heat. Brown onions in it. In casserole, add onions, carrots, garlic, bouquet garni, and enough water or bouillon to cover meat. Simmer covered over lowest heat possible or in preheated 350°F oven for 3 hours or until meat is tender and sauce is dark. About 30 minutes before serving time, add mushrooms. Remove bouquet garni when ready to serve.