Beef Bourguignon - cooking recipe

Ingredients

2 1/2 lb. lean stewing beef
flour (for coating beef)
oil (for browning beef)
2 celery stalks, chopped
pinch of minced garlic
2 bay leaves, crushed
1 tsp. basil
1 tsp. oregano
2 Tbsp. brandy (optional)
1 1/2 c. red wine
1 c. beef stock or bouillon
3/4 c. sliced mushrooms
salt and pepper to taste

Preparation

Coat meat with flour and brown in oil.
Add all the other ingredients, except celery and mushrooms.
Simmer on low for 2 hours.
Add celery and mushrooms during last 10 minutes of cooking.