In a saucepan with little olive oil fry diced beef until brown. Then pour in wine and cook until wine evaporates. Remove the meat and leave it aside. 

In the same pan wiped with kitchen paper fry bacon with a little oil. Then add carrots, celery, celeriac, mushrooms, and shallots. Add sealed beef, tomato paste, diced garlic, beef stock, and thyme and bay leaf. 

Place the pan with the lid on top in preheated oven and cook at 150C for 2-3 hours until meat is tender. When meat is ready to thicken with brown roux and season with salt and pepper. Let it simmer for another 10min. Serve with chopped parsley and boiled potatoes.