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1
Place the thyme, bay leaves, and rosemary in a small piece of cheesecloth and tie it tightly with butchers twine; set aside.
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2
Place the bacon in a large, heavy-bottomed pot or Dutch oven over medium heat and cook, stirring occasionally, until crispy, about 15 minutes.
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3
Meanwhile, place the flour and measured salt and pepper in a large bowl and whisk to combine; set aside.
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4
Trim the roast of excess fat and sinew and cut it into 1-1/2-inch cubes.
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5
Place the meat in the flour mixture and toss to evenly coat; set aside.
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6
When the bacon is ready, remove it with a slotted spoon to a small paper-towel-lined plate and set it aside.
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7
Shake off the excess flour from about a third of the beef and add it to the pot.
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8
Cook, stirring rarely, until browned all over, about 4 to 5 minutes.
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9
Remove to a large plate or bowl.
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10
Repeat with the remaining meat in 2 more batches, adding oil as needed if the pot seems dry; set the browned meat and the bowl with the excess flour mixture aside.
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11
Add the Cognac or brandy to the pot, scrape up any browned bits from the bottom, and cook until the liquor has evaporated, about 1 minute.
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12
Return the meat and any accumulated juices in the bowl to the pot.
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13
Add the tomato paste and excess flour mixture from the bowl and stir until the meat is evenly coated.
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14
Increase the heat to high and add the wine, broth or stock, herb bundle, and sugar.
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15
Stir to combine and bring to a boil.
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16
Reduce the heat to low and simmer uncovered, stirring occasionally, for 1 hour.
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17
Meanwhile, clean the mushrooms and trim the stems; set aside.
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18
Add the mushrooms, onions, and garlic and stir to combine.
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19
Simmer uncovered, stirring occasionally, until the meat is knife-tender, about 1 hour more.
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20
Remove and discard the herb bundle.
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21
Add the butter and stir until melted.
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22
Taste and season with salt and pepper as needed.
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23
Sprinkle with the parsley and reserved bacon and serve.
