Beef and Barley Stew a la Bourguignon

Name: Beef and Barley Stew a la Bourguignon
Ingredients: 2 pounds beef stew meat, cut into 1/2-inch cubes; 2 teaspoons salt, divided; 1 cup all-purpose flour; 0.5 (1 pound) package thick-cut applewood-smoked bacon, cut into 1/2-inch pieces; 2 cups thickly sliced celery; 1 cup chopped onion; 1 cup chopped carrot; 5 cloves garlic, crushed; 0.5 teaspoon red pepper flakes; 1.5 cups red wine; 2 fluid ounces cognac; 2 (14.5 ounce) cans stewed tomatoes, crushed; 3 cups reduced-sodium beef broth; 2.5 cups beef consomme; 2 tablespoons balsamic vinegar; 1 tablespoon tomato paste; 2 teaspoons ground thyme; 4 bay leaves; 0.5 teaspoon freshly ground black pepper; 0.66666668653488 cup pearl barley; 1 (8 ounce) package frozen pearl onions, thawed; 1 pinch white sugar; 1 (16 ounce) package frozen peas; 3 tablespoons butter; 1 pound crimini mushrooms, quartered; 2 tablespoons cornstarch; 0.25 cup cold water; 0.25 cup minced fresh Italian parsley