Saute mushrooms and onions in butter and Olive Oil (about 2 tbsp of each) until fragrant and mushrooms look soft. Deglaze pan with brandy or cognac and when liquid is almost gone again remove from heat and set aside.
Roll chunks of beef in seasoned flour.
In a large covered pot (I use a 13qt Le Creuset pot) add about 2 -3 tbsp of Olive Oil and brown meat (in batches if necessary) then set aside.
Add carrots, leeks and Celery to pot and cook until just slightly softened. Then add reserved meat, mushrooms, wine, tomatoes and stock and bring to a boil. Cover partially and simmer for 1 ½-2hrs or until meat is tender.
We served it with mashed potatoes and steamed spinach.