In a spacious bowl, blend beef broth, apple cider vinegar, onions, carrots, (optional) brandy, garlic, peppercorns, salt, parsley, and bay leaf. Introduce beef to the mixture, ensuring an even coat. Seal and refrigerate for 24 hours.

Warm your oven to 300°F (150°C).

Separate the beef from the mixture, patting off any excess moisture with towels. Retain the vegetables and reserve the broth mix.

Using a skillet, warm 2 tablespoons of oil on medium-high. Sear beef in segments and shift to a bowl. In the skillet, brown the bacon till golden, then transfer to the beef bowl.

Clear out the skillet and reintroduce 2 tablespoons of oil. Sauté the onions until soft and add the saved vegetables. Use a slotted spoon to move them to the beef bowl.

Brown the flour in the skillet's residues. Blend in garlic and tomato paste. Add an additional can of beef stock, the saved broth mix, salt, and pepper. When boiling, pour over the beef ensemble in the bowl. Move this mixture into a baking dish.

Bake until beef becomes tender, stirring occasionally for about 3 hours. If the mixture becomes too thick, a bit of water can be added.

A few minutes before serving, melt butter in a pan over high heat. Sauté mushrooms until golden and fold into the beef mixture.