Cut the carrot into chunks, onion into wedges, and separate the shimeji mushrooms into smaller pieces.

Cut the beef into bite-sized pieces, season with salt and pepper, and coat with all-purpose flour.

Heat salad oil in a pot, sear the beef on medium heat until lightly browned. Add water and red wine, bring to a boil, skim off foam, cover, and simmer on low heat for 1 hour.

In a frying pan, heat butter and sauté the carrot, onion, and shimeji mushrooms on medium heat until coated with oil.

Add the sautéed vegetables, demi-glace sauce, and Worcestershire sauce to the pot. Simmer on low heat for 20 minutes, stirring occasionally.