Reduce heat to medium. Add 2 cups onions to Dutch oven and cook 2 minutes, stirring occasionally, until slightly soft. Add garlic, tomatoes, oregano, parsley, thyme, bay leaves, broth and bacon. Return beef to pan and heat liquid to boiling. Cover pan and place in oven. Cook 1 1/2 hours. Remove from oven and flip beef. Replace cover and bake 1 1/2 hours longer. Remove pan from oven and let stand, covered, with beef in broth.