Brown the salt pork in a large Dutch oven; drain well, and set aside. Discard drippings.
Saute onion in 1 tablespoon melted butter in the Dutch oven until tender. Remove the onion, and set aside.
Brown the beef cubes in vegetable oil. Add the reserved onion, carrot, and the next 9 ingredients. Bring to a boil; cover, reduce heat, and simmer 1 1/2 to 2 hours.
Saute the mushrooms and shallots in 1 tablespoon butter; set aside.
Remove the beef from the Dutch oven with a slotted spoon; set the beef aside. Remove and discard the bay leaf and the peppercorns. Add the brandy to the Dutch oven. Add the Buerre Manie, 1 tablespoon at a time, stirring well after each addition.
Return the meat to the Dutch oven; add the reserved salt pork, and sauteed mushroom mixture. Cook over medium heat until thoroughly heated. Sprinkle with additional chopped parsley before serving if desired.
Buerre Manie: Combine butter and flour in a small bowl, stirring until combined.