Marinate beef in a covered dish with wine, garlic, and bay leaves in the refrigerator for about 3-4 hours.
When you're ready to cook, preheat oven to 425℉.
Melt 1 tablespoon of butter in a pan. Cut bacon into bite size pieces and cook in the butter over medium heat.
Lift beef from marinade, dry with paper towels, and add it in batches to the pan with the bacon. Brown each batch of meat then remove from pan. Reserve the marinade.
Transfer bacon and meat to a casserole baking dish. Sprinkle salt, pepper and flour evenly over the meat. Bake meat in the oven uncovered for 10 minutes. Then remove from the oven and set aside.
Reduce oven heat to 325℉.
Meanwhile, add 1 tablespoon of butter to the bacon grease. Sauté the carrots and onion in the same pan on the stove, about 8 minutes. Add tomato paste, thyme, and parsley. Stir in the reserved wine marinade and gf beef broth. Bring to a gentle boil for 5 minutes. Then pour over the meat in the casserole dish. Cover and bake for 2 1/2 hours. Finally, sauté mushrooms in the remaining tablespoon of butter for about 5 minutes. Set aside in a bowl.When the beef is done, place a colander in the pan and pour the meat and sauce into the colander so the sauce drains into the pan. Return the beef bourguignon to the casserole dish. Bring sauce to a gentle boil for 8 minutes. Then pour over meat, remove the bay leaves and stir in the sautéed mushrooms.