4 lbs. beef, cut into 1 1/2" cubes
1/3 c. flour
2 tsp. salt
1/4 tsp. pepper
6 tbsp. butter
3 tbsp. brandy
3 med. onions, sliced
3 carrots, sliced
3 c. dry red wine
1 c. sliced mushrooms
1 tbsp. tomato paste
3 sprigs parsley
2 bay leaves
Dash thyme
1 clove garlic, minced

Combine flour, salt and pepper in large dish. Place meat in flour mixture and coat on all sides. In heavy pan, melt 4 tablespoons of butter and brown meat on all sides over a high flame. In another pan, melt remaining 2 tablespoons of butter and saute onions and carrots for 5 minutes then add to meat. Add parsley, bay leaves, thyme, garlic, wine and just enough water to cover meat. Cover and cook over a low heat for 2 1/2 hours. Add mushrooms and tomato paste and stir well. Cook 30 minutes longer. Serve over noodles. Freezes well.