Directions

• Add brandy, wine, one yellow onion, bay leaves, peppercorns, thyme, and oil to a large bowl. Add beef. Cover and place in refrigerator for 48 hours.
• In heavy-bottomed skillet, heat 3 Tbs butter and add bacon. Saut bacon until cooked on all sides and remove from skillet (keep bacon for later).
• Drain beef (keep marinade) and add to skillet. Saut for 10 minutes.
• Sprinkle flour on top of beef and stir.
• Add reserved marinade to a pot and bring to a boil.
• Pour half of boiling marinade over the beef and cook for 30 minutes, uncovered.
• Chop the remaining four onions.
• Add rest of reserved marinade, chopped onions, and bacon to the beef.
• Cover and cook over low heat for 2 to 3 hours.
• Add carrots, pearl onions, garlic, and nutmeg.
• Season to taste and cook for 30 minutes. Let cool.
• Remove bay leaves, peppercorns, and thyme, and cover. Refrigerate overnight.
• The following day, remove the layer of fat and reheat the stew, re-seasoning as needed.
• Add 1 Tbs butter to a medium skillet and warm over low heat. Saut the mushrooms until browned and add to the stew; cook covered for 10 minutes.
• Sprinkle stew with parsley and serve.