Put bacon, onion and carrots into a food processor and pulse until everything is finely chopped.
Put flour in a bowl with a pinch each of salt and pepper and stir. Add beef and stir until coated with flour.
Put the olive oil in a large Dutch oven or other heavy pot and heat over medium high. Add beef and cook until browned. Scoop out and set aside.
Add bacon mixture to the pot along with the cinnamon, cloves and nutmeg. Saute until vegetables are starting to soften, about 3 minutes.
Add chicken broth, wine, brown sugar and vinegar to the pot and bring to a simmer. Add beef, stir everything up and bring to a low simmer. Partially cover the pot and cook over low heat until the meat is tender, about 2 hours or so, stirring every once in a while.
Season to taste with more salt and pepper if needed and serve garnished with parsley.