Method:

1. Place peppercorns, bay leaf, parsley, and thyme on a piece of cheesecloth; tie into a tight package and transfer to a large bowl. Add beef and burgundy; cover with plastic wrap and chill overnight. 

2. Next day, remove beef from marinade; pat completely dry using paper towels and set aside. Reserve marinade and the herb package. 

3. Heat bacon and half the oil in an 8-qt. Dutch oven over medium-high heat; cook, stirring occasionally, until slightly crisp, 8 minutes. Using a slotted spoon, transfer bacon to a bowl; set aside. Season beef with salt and pepper and working in batches, cook, turning as needed, until browned, 6–8 minutes. Using a slotted spoon, transfer beef to bowl with bacon; set aside. Add garlic and carrots; cook until garlic is soft, 2 minutes. Stir in flour; cook for 3 minutes. Add reserved marinade, beef, bacon, herb package, and the stock; bring to a boil. Reduce heat to medium-low; cook, covered, until meat is very tender, about 2 hours. 

4. Heat remaining oil and the butter in a 12” skillet over medium heat. Add onions; cook until golden and tender, 4 minutes. Add mushrooms and cook until golden, 7 minutes more. Stir onions and mushrooms into beef stew. Ladle into shallow bowls and garnish with parsley; serve bread on the side.