In a large pot or camp oven, heat the butter and oil over medium high heat. Saute the onions. Add the beef, browning in batches if necessary (don't overcrowd the pan, otherwise the beef won't brown).
Remove the onions and the beef from the pot and deglaze with the wine (pour it all in), scraping the browned bits from the bottom of the pan. Return the beef and onions to the pot, along with the salt, pepper, bouquet garni and carrots.
Simmer on medium low, covered, for four hours. Remove from heat, let cool and store in fridge overnight. The next day, simmer again for two hours.
To make a Bouquet Garni, tie together with string - 2 stalks celery 3 bay leaves, 6 fresh parsley sprigs ¼ bunch fresh thyme