Step 1
For marinade: In a large bowl combine the wine cognac onions carrots parsley bay leaf garlic peppercorns and salt. Mix well and add the cubed beef. Cover and marinate in the refrigerator for 2 days.
Step 2
Preheat oven to 300 degrees F (150 degrees C).
Step 3
For Bourguignon: Strain the meat from the vegetables and marinade; reserve marinade. Dry meat with paper towels. Heat 2 tablespoons of the oil in a large skillet over medium high heat. Add the meat and saute for 10 minutes or until browned on all sides. Transfer meat to a separate medium bowl with a slotted spoon and set aside.
Step 4
In the same skillet add the bacon and saute until lightly browned. Transfer the bacon to the bowl with the meat. Drain the skillet and return it to the heat. Pour a cup of marinade into the skillet to deglaze the skillet scraping the bottom to loosen up all the little bits. Return this liquid to the reserved marinade.
Step 5
Heat the remaining oil in the skillet. Add the onion and carrot from the marinade along with the additional onion that you've chopped and saute for 5 minutes or until tender. Transfer this mixture to the bowl with the meat and bacon again using a slotted spoon and return skillet to the heat. Add the flour to the skillet combining with the oil and stir until well mixed and brown about 2 minutes.
Step 6
Now add the tomato paste garlic beef broth reserved marinade and salt and pepper to taste. Bring to a boil and whisk to remove any flour lumps. Add this to the meat and vegetable mixture. Place entire mixture into a 9x13 baking dish.
Step 7
Bake at 300 degrees F (150 degrees C) for 3 hours stirring occasionally and adding water as needed. Season with salt and pepper to taste.
Step 8
About 15 minutes before meat is done baking melt butter in the skillet over medium high heat. Add the mushrooms and saute for 5 to 10 minutes or until lightly browned. When meat is done add the mushrooms to the meat mixture stir well and let sit for about 15 minutes.