Start by frying the bacon in your dutch oven. Start from a cold pan and let it slowly render out it’s fat. Once it’s fully cooked remove from the dutch over with a slotted spoon
Cut your beef into bite size pieces or if you prefer big chunks you can do that as well. Season with salt and pepper and them sear in the dutch oven in the residual bacon fat. Remember to cook your beef in batches and not to crowd the pan. You want to get some colour on the pieces of meat and not have them stew in the pan. Once you get a good sear on them, set aside.
In the same pan add in the onions and butter and fry till the onions start to soften. For a richer flavour you can cook the onions till they start browning.
Then add in the mushrooms and lightly season with salt and the cayenne pepper and cook.
Add in the garlic and cook till the mushrooms release their water and that starts drying up.
At this point add in the red wine, the bouquet garni and beef stock pot and give everything a good stir.
Once it’s all well mixed you want to add the beef back in along with all the resting juices and then also add in the bacon. You can alternatively keep the bacon aside and just sprinkle it on individual servings at the end.
Add in the water till the beef is completely covered and bring the mixture up to the boil. Once it’s boiling, cover with the lid, reduce the heat to low and cook for 90 minutes. You can alternatively cook it for 3hours at 180C in an oven.
Every 30 minutes open the lid, give everything a good stir and let it keep cooking.
Once the meat is fork tender remove the bouquet garni and garnish with chives. Serve with a dollop of sour cream on the top.