3 lbs. lean stewing beef, cut in 1 inch cubes
3/4 c. brandy
6 tbsp. salad oil (divided)
1/4 c. chopped parsley
2 1/2 tsp. salt
1 1/2 tsp. crushed thyme leaves
1/4 tsp. black pepper
2 bay leaves
2 1/2 c. water
3 med. tomatoes, chopped
2 med. onions, sliced thinly
1 strip orange peel, 2 inches wide
1/3 c. pitted black olives (sliced)
4 med. carrots, diced
1 lb. fresh mushrooms

In a bowl combine 1/2 cup brandy, beef, 2 tablespoons oil, parsley, salt, thyme, pepper, bay leaves. Coat meat completely. Cover bowl; refrigerate 2 hours, stirring occasionally. After 2 hours, drain meat, reserving marinade.

In large saucepan or Dutch oven, heat 2 tablespoons of oil, add meat, a few pieces at a time. Brown on all sides. Add water, tomatoes, onions, orange peel, reserved marinade. Bring to a boil. Reduce heat, simmer (covered) for 1 hour.