4 c. chopped onions
2 c. sliced carrots
1 c. butter
6 lbs. lean meat, round or shoulder
1/2 c. flour
2 tsp. salt
1/2 tsp. pepper
1/2 tsp. thyme
1/4 c. brandy
2 c. beef broth
2 c. burgundy wine
1/4 c. tomato paste
1 1/2 c. sliced mushrooms
1 pkg. cherry tomatoes

Brown onions and carrots in 1/2 cup butter. Remove from heat; dredge meat in seasoned flour and brown. When browned return to skillet all ingredients and pour on brandy and ignite. Pour broth into skillet, scraping all browned bits from bottom, add tomato paste, wine, carrots and onions. Bring to a boil. Pour over meat, mix well, put into Dutch oven or heavy pot, cover and bake 325 degrees for 5 hours. Last few minutes add mushrooms and tomatoes. Serve over rice, spaghetti or noodles.