Boeuf a la Bourguignon

Name: Boeuf a la Bourguignon
Ingredients: 3 cups dry red wine; 2 cups beef stock; 1/4 cup brandy; 1 large onion, quartered with the root end attached; 2 carrots, cut into 3-inch pieces; 4 cloves garlic, sliced; 12 sprigs parsley; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 10 black peppercorns; 4 whole cloves; 4 allspice berries; 1 bay leaf; 3 pounds well-marbled beef chuck, cut into 2 1/2-inch pieces; 8 ounces slab bacon; 6 tablespoons unsalted butter, plus 1 tablespoon softened; 1 tablespoon olive oil; Kosher salt and freshly ground black pepper; All-purpose flour, for dredging, plus 1 tablespoon; 1 tablespoon tomato paste; 1 pound pearl onions, blanched and carefully peeled; Pinch sugar; 1 pound small cremini or button mushrooms; 1 tablespoon flour; Parsley-Rimmed Croutons, recipe follows; 6 slices firm white bread, crusts removed, cut into 6 circles; 3 tablespoons melted unsalted butter; 1/4 cup very finely minced fresh parsley leaves