In a large bowl, cover the beef with the wine. Add the onions, carrots and herbes de Provence, cover and refrigerate overnight.
Add the meat to the casserole in 3 batches and brown it well over moderate heat, about 5 minutes per batch. Transfer the meat to a platter.
Heat the butter oil 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.