Heat 3 ½ oz. of the grapeseed oil in a pot. Brown the beef cubes on all the sides. Lower the heat, and add the bouquet garni and the garlic cloves. Simmer a few minutes, then stir in the flour.
Pour in the red wine and the fond de veau. Season with the salt and white pepper. Skim, then lower the heat and simmer for 3 hours, stirring occasionally.
Peel the onions and caramelize them in a pot with the butter, the sugar and ½ cup of water. Keep warm.
Rinse the mushrooms and cut them in half. Sauté them with the bacon and the remaining oil. Let them brown for 5 minutes, then add them to the onions.
When the stew meat is cooked and very tender, remove the meat and set aside on a serving platter. To the pot of cooking liquid, add the onions, mushrooms, and bacon with their juices and simmer for a few minutes. Correct the seasoning and cover the meat with the sauce.
Serve very hot with pasta or steamed potato.