Italian stew

Preparation:

Preparation: The day before, put the meat in the red wine with the cut carrots, the cut onions and a little garlic; turn the meat occasionally. The following day, melt the butter and oil in a pan and add the meat with a little onion and garlic, but not the maceration mixture. When the meat is browned, make it flambé with the brandy and then pour the maceration mixture over it. Leave to cook for 2 hours. Meanwhile, cut the tomatoes into pieces and put them in a pan with the fresh onions, the round carrots, the mushrooms, the olives, the thyme and the bay leaf. Leave to cook for 2 hours and then add this mixture to the meat, leaving it to cook for a further hour.