In a medium mixing bowl, combine the beef and soy sauce; set aside and marinade 15 minutes.
In a large Dutch oven, heat 1-2 tablespoons vegetable oil, over medium heat until it's begins to shimmer. Add the mushrooms and saute, stirring frequently until the mushrooms are soft. Remove to a bowl and set aside.
In the same pan, add 1-2 tablespoons of oil and the onions and brown, stirring frequently until the onions are browning and dark pieces are forming on the bottom of the pan, about 8-12 minutes. Remove the cooked onions to the bowl of mushrooms and set aside.
Add 1-2 tablespoons of oil to the pan, then add half the beef. Cook, stirring occasionally until liquid evaporates and the beef begins to brown, about 6-10 minutes. Remove to a plate and brown the remaining meat the same way.
Return the first batch of browned meat back to the pan with the second batch.
Add 1 teaspoon salt, 1 teaspoon pepper, tomato paste, and garlic and cook stirring constantly, about 30seconds.
Add the red wine, maintaining the heat and stir vigorously with a wooden spoon to loosen up the brown bits. Continue to cook until the liquid becomes syrupy, about 1-2 minutes.
Add the rest of the ingredients along with the cooked mushroom/onion mixture and bring to a boil.
Reduce heat and cook on low, covered, until the vegetables and meat are tender 40-50 minutes. Remove bay leaf and adjust seasoning and serve.