In a large dutch oven pot over medium heat add in the bacon and cook until crispy brown. Set the bacon lardons aside.
While the bacon is cooking, in a small bowl mix together ½ cup of flour with salt and pepper and lightly dredge the cubed beef in it.
Immediately add the beef to the pot with the bacon fat and sear until golden brown on all sides, about 6-8 minutes. It’s ok to do in batches.
Remove the meat and add 4 tablespoons of flour to the leftover bacon fat in the pot until a roux is formed.
Add the beef back in and add the wine and cook over low heat. The mixture should get very thick.
Add the beef stock, bay leaves, thyme, parsley, cooked bacon and salt and pepper. Mix, cover and simmer on low heat for 2 hours.
With about 45 minutes left in the cooking process add the oil to a large saute pan over medium high heat.
Add in the celery, carrots, onions, garlic and mushrooms and caramelize the vegetables until browned, about 6-8 minutes.
Transfer the vegetables to the dutch oven pot, cover and cook for 35 minutes more.
To serve garnish the Boeuf Bourguignon with chopped parsley and serve alongside boiled, buttered and seasoned baby potatoes.