Peel onion and garlic and halve. Add herbs and peppercorns to a bowl and cover with red wine. Rinse meat, pat dry and cut into 3 cm (approximately 1 inch) cubes, place in the bowl and mix. Cover the bowl and leave for 24 hours in the refrigerator.
Peel shallots. Finely dice bacon. Remove beef from the bowl, drain and pat dry. Heat oil in a large Dutch oven, sauté bacon, add shallots and cook briefly. Remove bacon and shallots with a slotted spoon and brown beef in portions on all sides. Sprinkle with flour, fry briefly, then add shallots, bacon, herbs and marinade, mix and season with a little salt.
Cover and simmer for 1 1/2 hours over low heat. Trim mushrooms, cut in half and fry in a pan in hot butter, add 5 minutes before end of cooking to the dutch oven. Sprinkle with chopped fresh parsley and serve with baguette or boiled potatoes.