4 lbs. lean beef (in 1 1/2 inch cubes)
1 tsp. "Accent" (MSG)
1 1/2 tsp. salt
1/4 tsp. pepper
1/2 c. butter
2/3 c. diced carrot
2 c. diced onions
1/4 c. flour
2 cloves garlic, sliced
1/8 tsp. thyme
2 bay leaves
1/2 c. chopped parsley
1 1/2 c. dry red wine
2 c. beef bouillon
20 tiny white onions
1/2 lb. sm. mushrooms, stemmed
1/4 c. brandy

Sprinkle beef cubes with Accent, salt and pepper; let stand. Melt half of the butter in a large Dutch oven. Add beef cubes and brown thoroughly. Add diced vegetables and brown with beef.

Mix in flour, garlic, thyme, bay leaf and 1/4 cup parsley. Add wine and bouillon and stir well. (If beef is not almost covered with liquids, add a little more of each.) Cover and simmer for 1 1/2 hours until beef is almost tender.

Brown whole onions and carrots in remaining 1/4 cup of butter. Remove from pan and saute mushroom stems and caps. Add carrots and onions to beef and cook covered for 30 minutes.