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Cut beef into 2 x 2-inch pieces (5 x 5 cm). Set aside. In a bowl, combine garlic, onions, carrots, parsley, bouquet garni, pepper, salt, cognac and wine. Mix well. Add meat. Sprinkle the surface with ¼ cup oil, cover with plastic or aluminum and refrigerate for 12 hours.
Remove meat from the marinade, dry and reserve. Remove garlic and parsley, reserve. Strain rest of marinade, dry vegetables and reserve them separately.
In a large size pan heat ¼ cup oil until very hot. Season beef with salt and pepper, add to the pan and sauté until evenly browned. Remove meat from pan and discard fat.
Lower heat and add ¼ cup oil to the pan. Add marinated vegetables and cook them until lightly colored. Add meat. Sprinkle flour and stir. Add tomato paste and cook for 2 minutes. Add marinating liquid together with the garlic and tomatoes. Pour enough water to cover all ingredients. Bring to a boil. Lower heat, cover pan and cook for 2 ½ hours, or cook in preheated hot oven 375 °F (190 °C) for 2 ½ hours.
While meat is cooking, heat 2 tablespoons oil in a skillet. Cut blanched bacon in cubes and sauté until golden brown. Drain and reserve.
Place pearl onions in a large skillet, in a single layer. Pour enough water to cover. Add 1 tablespoon butter and 1 tablespoon sugar. Bring to a boil and cook until liquid has evaporated and onions turn golden. Reserve.
Sauté mushrooms in 2 tablespoons of butter and 1 tablespoon of oil approximately 5 minutes. Season and reserve.
Remove meat from pan and reserve. Strain liquid pressing down on the vegetables to extract all the liquid. Return liquid and meat to pan.
Season. Add bacon, onions and mushrooms. Cook at medium heat for 20 minutes. Skim fat from the surface. Correct seasoning. If sauce is too thin, add 1 tablespoon flour diluted in ½ cup water.
Transfer beef to a large platter, arrange bacon, onions and mushrooms around and spoon sauce over beef. Sprinkle with chopped parsley.
Serve with rice or potato purée.
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