Heat the oil in a saucepan and brown the meat. Cook the bacon in a skillet until it is tender, add it to the beef. Pour the sherry over the meat and put everything in a thick, oven-proof saucepan, season lightly. Brown the onions, mushrooms, and garlic in the first saucepan. Add everything to the meat. Add the tomato puree, beef concentrate, and flour. Slowly pour in the broth and half of the wine, stirring constantly until the mixture comes to a boil. Pour over the beef, add the bay leaf, thyme, marjoram, and parsley. Cook covered in a 250°F oven for 3 hours. Add the rest of the wine halfway through cooking.