In a medium bowl, combine beef, wine, parsley, thyme and bay leaf. Let marinate for 3 hours.
Remove beef; strain and reserve marinade. Heat 60g butter in a large heavy saucepan over medium high heat. Saute the sliced onion until tender. Stir in beef and cook until evenly brown. Remove beef and onion; set aside. Add flour to saucepan then cook, stirring, until brown. Slowly stir in beef stock, then the reserved marinade. Return the beef mixture to the saucepan. Cover and simmer for 3 hours.
Heat 2 tablespoons butter in a medium frypan over medium high heat, Stir in the bacon and small onions, then saute until onions are tender. Add mushrooms and continue cooking until mushrooms are golden brown. Serve as a garnish.