In a large pot or Dutch oven, render the fat from the bacon over medium heat. Remove the bacon from the pot when all the fat has been rendered out.  Meanwhile, season the beef with salt and pepper, and then dust with the flour.  Add more oil if needed and brown all the meat, work in batches to prevent overcrowding the pot.

Once browned, remove the meat from the pot. Check the oil level and sauté the onions, carrots, and celery for a few minutes until the onions begin to get tender. Next add the garlic and sauté for one minute. Add the tomato paste and cook for another minute.

Deglaze the pot with the bottle of wine.  Make sure to scrape the brown bits off the bottom of the pot.  Return the meat to the pot along with the rosemary and thyme.  Add just enough water to cover the meat along with a tablespoon of salt.  Bring the braise to a boil and cover the pot. 

Place in an oven heated to 350 degrees Fahrenheit for approximately three hours or until the meat is tender.  Season the braise with salt and pepper, then serve.

Cut the parsnips into thin coins and cook in a medium-sized pot with the almond milk and salt until the parsnip is tender, about 15 minutes. Remove the parsnip from the pot, reserving the cooking liquid.

Using a blender or stick blender, puree the parsnip with most of the cooking liquid until a nice puree forms. Add more of the cooking liquid to the puree if it is too thick. Season with salt and serve with French Braise.