Categories: Beef, Casseroles 
      Yield: 6 servings 
  
      3 lb Stew beef, cubed 
  1 1/2 c  Brandy 
  2 1/2 c  Red wine 
    1/2 c  Butter 
    1/2 lb Mushrooms, whole 
    1/2 lb Pearl onion 
      1 T  Tomato paste 
      2 ea Garlic cloves, chopped 
      1 ea Bay leaf 
    1/2 t  Thyme 
      1 cn Beef stock (10.5 oz) 
    1/4 c  Flour 
  
  Marinate beef in 1/3 of brandy and red wine for at least 1 hour.  Turn 
  occasionally. In large heavy skillet heat half the butter until 
  foamy.Mix together flour with salt and pepper to taste.  Roll beef 
  cubes in flour, place in hot butter and brown, removing cubes as they 
  are done. In separate skillet, heat remaining butter; add onions; 
  stir, cover and simmer over low heat 2 min.  Add mushrooms, turn up 
  heat and saute' 3 minutes.  Remove from heat; add tomato paste,garlic 
  and 1 tbl flour. Mix until smooth.  Add remaining brandy, red wine, 
  beef stock, bay leaf, thyme, salt + pepper to taste. Boil, reduce 
  heat. Simmer 15 min.Add beef and simmer 1 1/2 hours.