Beef Bourguignon

Pour in the 2 tablespoons of brandy. Carefully ignite it with a long match or lighter to burn off the alcohol; let the flames die down naturally. This step adds a depth of flavor.

Stir in the chopped 2 pieces of onions, 2 pieces of garlic, and 2 tablespoons of flour, tossing to coat the beef evenly.

Gather the 3 sprigs of parsley, 1 piece of bay leaf, 1/2 teaspoon of thyme, and 1 teaspoon of peppercorns. Tie them securely in a piece of cheesecloth to create a sachet, then add it to the casserole. Season the stew with 1 teaspoon of salt and pepper.

Cover the casserole and transfer it to a preheated 350 degree oven. Cook for 1 1/2 hours, or until the beef is very tender.

Once cooked, let the casserole cool completely before refrigerating it for at least 4 hours, or ideally, overnight. This allows the flavors to deepen.

To reheat, place the chilled casserole in a preheated 350 degree oven for 20 minutes.

While the casserole reheats, melt the 2 tablespoons of butter in a small pan over medium heat. Add the 1/2 pound of mushrooms and sauté them until they are lightly browned and have released their liquid.