Heat a 5 qt. cocotte over medium heat. Add the bacon and cook until crispy, stirring often, 5 to 7 minutes. Using a slotted spoon, transfer the bacon to a plate.
Add the mushrooms to the cocotte and cook until golden and just tender, stirring occasionally, 3 to 5 minutes. Using a slotted spoon, transfer the mushrooms to the plate with the bacon.
Season the beef generously with the salt and pepper. Over medium-high heat, warm the cocotte. Working in 3 batches, brown the beef on all sides until golden brown, 5 to 7 minutes per batch. Transfer the beef to a plate.
After the last batch of beef is browned, deglaze the cocotte with 1/2 cup beef broth, scraping up the browned bits with a wooden spoon. Return all the beef, bacon, and mushrooms to the cocotte. Add the flour, stir to coat evenly, and cook for 1 minute.
Add the carrots, pearl onions, garlic, and tomato paste to the cocotte. Add the brandy and simmer for 30 seconds. Add the wine, remaining beef broth, and bouquet garni to the cocotte and increase the heat to medium-high, bringing the liquid to a boil.
Transfer to the oven and cook for 1 hour. Check the stew and give it a stir. Continue cooking the stew, covered, until the beef is fork-tender, 30 to 45 minutes more. Taste the liquid and season with salt and pepper, if desired, and discard the bouqet garni.
Spoon the beef bourguignon into a shallow bowl. Serve with potatoes and garnish with parsley.