Preheat the oven to 230 degrees Celsius. In a small pot, boil 300 ml of water in which the bacon is kept for ten minutes. Remove the bacon and set aside. Heat the oil in a frying pan over medium heat, add the bacon and fry for two minutes. Then remove and set aside. In the same oil, fry the beef cubes until they form a crust.

Then set aside with the bacon. In the same pot, add the carrots and onions, which are browned for three minutes, then put in a small bowl. Return the beef and bacon to the pot of water, add a teaspoon of salt, half a teaspoon of ground pepper and the flour and mix. Put the pot in the oven for five minutes. Add the sautéed onions and carrots and put back in the oven for five minutes at a temperature of 160 degrees Celsius. Then put the pot back on the heat, pour in the wine and enough broth to cover the meat. Add the tomato paste, garlic, half a tablespoon of thyme, and a bay leaf. Leave the pot on the heat until it starts to boil with the lid on.

Then put it in the oven for two to three hours. At the same time, in a small bowl, mix the chopped parsley, a crumbled bay leaf, half a tablespoon of thyme, and place them in a cloth bag. In a frying pan, heat two tablespoons of butter and two tablespoons of vegetable oil over high heat. Add the finely chopped boiled onion and sauté for about ten minutes. Pour in half a cup of beef broth, season, and add the bag of herbs. Let it simmer for 40-50 minutes, until the liquid evaporates and remove the bag of herbs.

Set the mixture aside. Wash the pan and heat two tablespoons of butter and one tablespoon of olive oil in which you put the mushrooms and sauté them. In the pot with the beef and bacon, add the mushrooms and the onion sautéed with herbs and let it simmer for two minutes. Garnish with chopped parsley.