In a large bowl, cover the beef with the wine. Add the onions, carrots, thyme, bay leaves, and herbes de Provence, cover, and refrigerate overnight.
The next day, drain the meat, vegetables, and herbs, reserving the marinade. Pat the meat dry with paper towels. In a medium Dutch oven, heat the oil. Add the bacon and cook over low heat until the bacon is browned and has rendered some fat, about 5 minutes; transfer to a plate.
Add the meat to the pot in 3 batches and brown it well over moderate heat, about 5 minutes per batch. Transfer the meat to a platter.
Add the onions and carrots to the pot and cook, stirring occasionally, until browned, about 8 minutes. Stir in the flour, then gradually stir in the reserved marinade. Add the thyme sprigs and bay leaves and a pinch of salt and pepper. Return the bacon and meat to the casserole along with any accumulated juices and bring to a boil. Reduce the heat to low and simmer, covered and stirring occasionally, for 1 hour. Uncover and continue cooking until the meat is very tender and the liquid is reduced, about 1 1/2 hours.
Heat the butter in a large skillet. Add the mushrooms and season with salt and pepper. Cover and cook over moderately low heat until the liquid from the mushrooms has evaporated and they have started to brown, about 5 minutes. Uncover and cook over moderate heat until nicely browned, about 5 minutes. Stir the mushrooms into the stew, season with salt and pepper, and serve.
