Preheat the oven to 250 degrees F.
Heat the olive oil in a large Dutch oven.
Add the ham and cook over medium heat for 10 minutes, stirring occasionally, until the ham is lightly browned.
Remove the ham with a slotted spoon to a large plate.
Dry the beef cubes with paper towels and then sprinkle them with salt and pepper.
In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides.
Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned.
Add the garlic and cook for 1 more minute.
Add the Cognac.
Put the meat and ham back into the pot with the juices.
Add the bottle of wine plus enough beef broth to almost cover the meat.
Add the tomato paste and thyme.
Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 ¼ hours or until the meat and vegetables are very tender when pierced with a fork.
Combine 2 tablespoons of butter and the flour with a fork and stir into the stew.
Bring the stew to a boil on top of the stove,
Lower the heat and simmer for 15 minutes.
Season to taste.
To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with butter.
Roast some potatoes in the oven for about 35 minutes until cooked
For each serving, spoon the stew over potatoes and sprinkle with parsley.
Serve with sliced bread.
ENJOY!