Rinse beef, pat dry and cut into medium to small cubes. Peel carrots and celery, rinse, trim and chop into small pieces. Peel onions and garlic and dice small.
Heat oil in a saucepan and brown beef in portions on all sides. Then add onions, garlic, carrot and celery and fry briefly. Add tomato paste and sauté briefly. Deglaze the saucepan with a little red wine and let boil until liquids reduce. Add remaining wine, bay leaves and broth. Simmer for about 1.5-2 hours over low heat. Stir occasionally and add broth as needed to reach desired consistency.
Dice bacon. Trim mushrooms and cut in half if needed. Fry mushrooms in a pan with butter, then add bacon and fry. Add bacon and mushrooms to the pot, mix well and season to taste. Serve immediately.