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1
Center a rack in the oven and preheat the oven to 350.
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2
Put a Dutch oven over medium heat and toss in the bacon. Cook, stirring, just until the bacon browns, then transfer to a bowl.
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3
Dry the beef between sheets of paper towels. Add 1 tablespoon of the oil to the bacon fat in the pot and warm it over med-high heat, then brown the beef, in batches, on all sides.
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4
Transfer the browned meat to the bowl with the bacon and season lightly with salt and pepper.
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5
Pour off oil in the pot, add the remaining tablespoon of oil, & warm it over medium heat. Add the onions &shallots, season lightly with salt and pepper, and cook, stirring, until the onions soften, about 8 minutes. Add the garlic, carrots, and parsnips and give everything a few good turns to cover all the ingredients with a little oil. Pour in the brandy, turn up the heat, and stir well. Let the brandy boil for a minute, then return the beef and bacon to the pot, pour in the wine, and toss in the bouquet garni. Once again, give everything a good stir.
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6
When the wine comes to a boil, cover the pot tightly with a piece of aluminum foil and the lid. Slide the daube into the oven and allow it to braise undisturbed for 1 hour.
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7
Pull the pot out of the oven, remove the lid and foil, and stir everything up once. If it looks as if the liquid is reducing by a great deal, add just enough water to cover the ingredients. Re-cover the pot with the foil and lid, slip it back into the oven, and cook for another 11/2 hours (total time is 21/2 hours). At this point, the meat should be fork-tender - if it's not, give it another 30 minutes or so in the oven.
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8
Fish out the bouquet garni and garlic and skim off the surface fat.
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9
Serve the beef and vegetables moistened with the sauce.
