Heat oil in Dutch oven over med-high heat.
Cook beef and onion in oil about 15 mins., stirring frequently, until beef is brown.
Stir in broth, wine, thyme, pepper and bay leaf. Heat to boiling, then reduce heat.
Cover, and simmer about 45 mins., stirring.
occasionally, until beef is almost tender.
Stir in beans, carrots, and celery. Cover and simmer about 30 mins., stirring occasionally, until vegetables are tender.
Remove bay leaf.
Sprinkle with parsley and bacon.