The night before cooking, put the meant in a large bowl with the wine, 1 tablespoon of oil, 1 large sliced onion, salt, pepper, bay leaf, and a pinch of thyme and let marinate. When ready to cook strain the marinade, keeping the onion and the wine, discarding the herbs. In a heavy ovenproof pot, heat a little oil and brown the meat, a few pieces at a time, over high heat, and remove. When this is done, place the chopped turkey bacon in the now empty pot along with the onion, carrots, leeks, garlic, and parsley and sauté over low to medium heat until the bacon is cooked and the vegetables are lightly browned, stirring from time to time. Stir in the beef. Add the marinade liquid. If it is not enough to cover the ingredients, add a little more bouillon. Add the bay leaves and thyme. Cover and bring to a simmer. Place the pot in a 350° oven for one hour. While meat is cooking, soften a little butter and mix with the 1 tablespoon of flour and make flour balls the size of peas. When the stew has cooked for 1 hour, remove and add the flour/butter mixture, stirring them until the stew is the right thickness for you. Add the mushrooms and replace the cover. Return to the oven for 2 hours.
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