Soak dried mushrooms in 1 1/4 cups of hot water for each for 30min. In a large deep fry pan saute bacon until just crisp, transfer to paper towels and drain fat.

Add 1 Tbsp. oil and brown the beef in two batches, adding more oil if necessary. Transfer to a large slow cooker bowl. Cook onion, carrots and garlic in the same pan removing oil if necessary leaving about 1 Tbsp., until onions are translucent. Add salt and pepper to taste.

Add the onion mixture and the bacon to the slow cooker. Drain the mushrooms and reserve the liquid. Pour 2 cups of the drained mushroom liquid into the slow cooker. You may want to strain the mushrooms if they appear gritty. Chop the mushrooms and add them to the slow cooker. Add the wine and beef stock. Tie the parsley sprigs and thyme together and add. Add the bay leaves. Stir carefully but well.

Cook on low for 7-8 hours or until beef is very tender. I like to stir the soup once during the cooking if you are around. Melt butter in a large fry pan, you can use the same one from before. Add the sliced mushrooms and cook until browned about 5 min. on medium. Add to the slow cooker along with the brandy. Whisk the flour with 1/2 cup of water and turn slow cooker to high. Add the flour mixture, stir and simmer for 25 min. Adjust seasoning. Discard the parsley and thyme and bay leaves.

Serve in individual bowl, garnished with the minced parsley.