3 lbs beef chuck, cut into cubes
1 cup red wine
2 tablespoons brandy
5 tablespoons olive oil, divided
2 slices bacon, diced
1 large onion, minced
3 garlic cloves, minced
1 large carrot, grated
1 bay leaf
1/4 teaspoon dried thyme
1 (32 ounce) can whole tomatoes, with juices
12 green olives, pitted and halved
1/4 cup white mushrooms
1/4 cup chanterelle mushrooms
1/4 cup shiitake mushrooms
3 fresh parsley sprigs, chopped
Salt and Pepper to taste
Place beef, wine, brandy and 3 tablespoons oil in an airtight container and refregerate at least 2 hours (overnight is best).
In a large frying pan, cook bacon over medium heat; remove bacon and set aside, reserving drippings in pan.
Remove beef from marinade, reserving marinade, and blot dry. Brown at medium heat in bacon drippings with 2 extra tablespoons of olive oil if needed in 3 to 4 batches. Set beef aside on plate as browned. Sweat onions, garlic and carrots in pan for 5 to 6 minutes. Add browned beef, reserved beef marinade, bay leaf, thyme, tomatoes and olives. Bring to a boil. Cover with a round of parchment paper and the lid and place in a 350 degree oven. Bake for 2 to 2 1/2 hours.
During the last 15 minutes of cooking, sear mushrooms in a separate frying pan over medium-high heat in 2 tablespoons oil. When beef is complete, remove from oven and stir in mushrooms and parsley and season with salt and pepper. Thicken with a slurry of flour and water if needed.