Melt butter in a heavy based casserole pot over medium heat; add onion, carrot, parsnips and garlic. Cook and stir for a few minutes to coat the vegetables; transfer onto a plate and set aside.
Cook bacon lardons in the same pot until crispy; drain and set aside.
Dust beef pieces in flour; add to the same pot, cooking until browned on all sides. Transfer meat to same plate as lardons.
Preheat oven to 150 C / Gas 2.
Pour cider into pot; bring to the boil and stir to remove any cooked bits on bottom of pan. Add beef, bacon lardons and vegetables back into the casserole pot; stir in apple slices and add bay leaves. Braise in preheated oven for 2 hours.
Season with cumin, rosemary, mustard, salt and pepper. Continue to braise for another hour, or until beef is tender.
Remove bay leaves; stir in cream and freshly chopped parsley.