Boeuf Bourguignon

3 pounds boneless beef chuck

1/3 cup all-purpose flour

2 tablespoons vegetable oil

4 1/2 tablespoons unsalted butter

1/2 cup brandy

1 (4-inch) piece of celery

4 fresh parsley stems (no leaves)

4 fresh thyme sprigs

2 bay leaves (not California)

2 clove s

2 onion s, finely chopped

3 large garlic cloves, finely chopped

2 carrot s, cut into 1/4-inch-thick slices

1 tablespoon tomato paste

1 (750-ml) bottle dry red wine (preferably Burgundy or Côtes du Rhône)

1 pound small (1 1/2-inch) boiling onion s or pearl onions

1pound mushroom s, quartered if large

Accompaniment: peeled boiled potatoes tossed with butter and parsley

Special equipment: kitchen string