Onions peel, 2 onions finely dice. Peel carrots and also cut them into fine cubes. Clean the mushrooms and, depending on their size, leave them whole or halve them. Peel garlic and press it through a garlic press.
Cut the bacon into strips. Cut meat into large (approx. 3 x 3 cm) cubes.
Put bacon and oil in a pan and fry until crisp. Take out the bacon and pour the left-out fat, except for a small residue, into a bowl. Fry the onions and mushrooms in the pan, turning them over.
Take it out. Add some bacon fat to the pan and fry the meat in portions. Then put the meat into a roasting pan. Lightly brown the carrots and diced onions in the hot frying fat. Add flour, also brown lightly (add any remaining bacon fat or oil if the mixture is too dry) and deglaze with stock while stirring.
Bring to the boil until the sauce thickens.
Stir wine, tomato paste, bacon, garlic and thyme into the sauce. Bring to the boil again briefly and season with salt and pepper. Pour over the meat. Wash the parsley and dab dry. Wash the laurel, dab dry and bind together with the parsley, except for the upper end of the twig for garnishing.
Put it in the roaster. Cover and braise in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for about 2 hours. Stir 1-2 times in between.
About 30 minutes before the end of the braising time, stir the onions and mushrooms into the meat. Cut remaining parsley into fine strips. Season with salt and pepper, remove bouquet of herbs if necessary, arrange casserole dish, sprinkle with parsley and garnish with laurel.
It goes well with baguette bread.