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Heat a large casserole dish over medium heat and add half the butter. Fry the bacon for about 5 minutes until browned. Remove the bacon from the pan with a slotted spoon and set aside. Season the beef well with salt and pepper and fry the beef in batches until well-browned, then set aside.
Add the onion, carrot and garlic to the oil in the pot and fry for about 10 minutes until very fragrant. Add the thyme, bay leaves and flour and stir well. Cook for about 5 more minutes until the flour starts to brown. Stir in the tomato passata and red wine and bring to a simmer. Add the beef and bring to a simmer again. Cover with a lid and simmer for 1 hour.
Heat a large frying pan over medium heat and add half the remaining butter and fry the mushrooms for about 5 minutes until browned. Stir the mushrooms through the stew mixture. Add the remaining butter to the pan and fry the pickling onions until lightly browned on the surface. Stir onions through the stew mixture. Bring to a simmer, then simmer for a further hour until the meat is very tender. Allow to stand for 30 minutes (or longer).
Reheat to serve, stir through the reserved bacon and the red wine vinegar. Taste and adjust seasoning and serve scattered with parsley.