In a small pan, melt the butter in the olive oil over medium-high heat. Let the butter brown in the oil until it turns the color of powdered cinnamon. Add the steak pieces, and sear them on all sides, which takes about five minutes. Once the steak is seared, add the bacon pieces, and stir them while they cook for three or four minutes.

Now, add the wine and beef broth to the pot, and reduce the heat to medium. Next, add the celery, carrots, and mushrooms along with the bay leaves, thyme, and black pepper. Cover the pot, and let the mixture cook over medium heat until the carrots are tender, and the meat has reached an internal temperature of 160 degrees F.

Just before serving, make a slurry of the cornstarch, tomato sauce, and Worcestershire sauce. Make sure all the cornstarch gets suspended in this mixture. Add this to the stew, and give it time to boil the starch and thicken the soup.

Add salt and pepper to taste, and serve warm. This stew can be cooked all day in a crockpot, or simmered on low heat for extended periods on the stovetop. It is lick-the-bowl good!