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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 two days. After the two days, preheat oven to 300 degrees.
Strain the meat from the vegetables and marinate; 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 brown on all sides. With a slotted spoon, transfer meat to a separate medium bowl and set aside. In the same skillet, add the bacon and saute until lightly brown. 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 de-glaze the skillet, scraping the bottom to loosen up all the little bits. Return this liquid to the reserved marinade. 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 and, again using a slotted spoon, 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. 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 9 x 13 baking dish. Bake at 300 degrees for 3 hours, stirring occasionally and adding water as needed. Season with salt and pepper to taste. 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 brown. When meat is done, add the mushrooms to the meat mixture, stir well and let sit for about 15 minutes before serving.