Heat the oil and butter in a large skillet. Shake the beef with the flour or cornstarch in a bag to coat the beef.
Brown the beef in one layer in the skillet. Season with salt and pepper as it is browning. Do not over crowd the meat. You may have to brown the beef in batches. Remove beef to a dish while you brown each batch.
When all the beef is browned return it all to the hot skillet. Pour the brandy over the beef and light it with a match. Shake the pan over the burner until the flames subside. Transfer the beef to a dutch oven.
Scrape up any brown bits from the bottom of the pan. Add butter and oil to the pan. Sauté the carrots and minced onion about 5 minutes. Stir in the tomato paste and cook another 3 minutes. Sprinkle vegetable mixture with flour.
Make a bouquet garni by wrapping the thyme, bay leaves, celery and parsley in cheesecloth to make a pouch and secure with string.
Add the vegetable mixture to the beef in the dutch oven. Put dutch oven over the heat on the stove. Add the broth and wine to the dutch oven. Submerge the bouquet garni in the broth. Stir well.
Bake in the oven uncovered for 2 hours. Add the onions and mushrooms and return to the oven for 1 hour more.
Remove from the oven and allow to cool. Remove the bouquet garni. Store in refrigerator overnight.
Gently reheat in the oven (about 1 hour at 350 degrees) the next day.