Combine hamburger, wine, salt, pepper, thyme and bay leaf in a ziploc bag or other sealed container. Shake and refrigerate 1-24 hours
Strain liquid from ziploc bag/ container and set liquid aside.
Place remaining in a sauce pan on medium heat and brown; cook until liquid has reduced by half; set aside.
Place cut bacon pieces in the same saucepan and fry until crispy; add to the set aside beef mix.
Sauté garlic, mushrooms, onions and carrot on medium heat in oils in the saucepan until vegetables are softened. (~3 minutes)
Add tomate paste and flour; stir and cook ~2 minutes.
Add reserved wine marinade and beef broth; stir to mix well and cook ~2 minutes.
Add beef and bacon, stir to mix well.
Cover and simmer on low heat for 1 hour, stirring occasionally. Just prior to serving, stir in chopped parsley, retaining some for garnish, if desired.
