Pat meat dry with paper towels. In a large dutch oven, add 1 tablespoon olive oil and cooked the bacon until crisp and fat is rendered. Remove the bacon with a slotted spoon to a plate and set aside. Remove bacon drippings to small bowl.
Return 1 tablespoon of fat to the pot. Sprinkle dried beef pieces with a little salt and add in a single layer in the pot. Do not crowd the meat and brown in batches. Brown beef well on all sides and then remove to plate with the bacon. Continue browning meat, adding a little more bacon fat if needed.
Remove all meat from pan. Add 1 tablespoon bacon fat and then the onion wedges. Sprinkle with a good pinch of salt. Cook and stir until golden and lightly browned, scraping up any bits as you can, about 5 minutes. Careful not to burn. Add a little beef stock if needed to deglaze the pan. Add the garlic and cook until fragrant, about a minute.
Return the bacon and browned beef to the pan and sprinkle the flour, salt and pepper over the top. Cook and stir to incorporate and brown the flour lightly, about 3 minutes.
Pour the broth and wine in the pot, adding more of either so the meat is just barely covered. Stir well and scrape up any browned bits from the bottom of pot. Stir in parsley and thyme and bring to a boil. Reduce heat to very low, cover tightly, and simmer until meat is almost completely tender, stirring occasionally, about 1½ hours. Alternately, you can cook in 350º oven, covered, stirring occasionally.
In a large sauté pan, heat 1 tablespoon more bacon fat. Add carrots, parsnips and leeks. Toss to coat and then sprinkle with 1 teaspoon sugar. Cook and stir until starting to brown and caramelize, about 10 minutes. Remove from heat and set aside.
When meat has cooked an hour and a half or so, add the vegetables. Stir and continue simmering until vegetables and meat are tender, about 1½ to 2 hours total.
Season to taste with salt and pepper. Serve over buttered egg noodles.