Cut the beef in smaller parts. Combine beef, wine, cognac, onions, garlic, carrot, bouquet garni and spices. Let marinate whole night.

The next day, remove beef; strain and reserve marinade. Heat the oil in a large heavy saucepan over medium high heat. Saute the sliced onion until tender. Stir in beef, and cook until evenly brown. Remove beef and onion; set aside. Remove the oil and replace by butter, then add flour to pan. Cook making sure it stays smooth adding the reserved marinade, then slowly stir in beef, chopped bacon, sugar. Return the beef mixture to the pan. Cover, and simmer for 3 hours. Quarter of an hour before end, add mushrooms. Finishing touch before serving: put over some chopped parsley.

Bon appetit !