3 lbs. cubed stew beef
1 1/2 c. brandy
2 1/2 c. red wine
1/2 c. butter
1/2 lb. whole mushroom
1/2 lb. pearl onion
1 tbsp. tomato paste
2 cloves garlic chopped
1 bay leaf
1/2 tsp. thyme
1 (10 1/2 oz.) can beef stock
1/4 c. flour

Marinate beef in 1/3 of brandy and red wine for at least 1 hour. Turn occasionally. In large 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 for 2 minutes. Add mushrooms, turn up heat and saute 3 minutes. Remove from heat; add tomato paste, garlic and 1 tablespoon flour. Mix until smooth. Add remaining brandy, red wine, beef stock, bay leaf, thyme, salt and pepper to taste. Boil, reduce heat. Simmer 15 minutes, add beef and simmer 1 1/2 hours.