This recipe was created for my wonderful husband, his favorite cocktail is a Korbel Brandy Manhattan served with a green olive on top, the flavors have blended together perfectly for a spectacular creation!
Mix flour, salt and pepper in a gallon size freezer bag. Add beef in batches, shaking to evenly coat with mixture. Set aside while you heat oil in a large Dutch oven. Brown beef evenly in batches, about 6 minutes per side, over medium-high heat. (You want a nice dark carmelization on all sides.)
Remove beef from Dutch oven and set aside. Add remaining ¼ c. olive oil to pot and sauté onion, carrots and celery 3 minutes, stirring. Stir in garlic. Add tomatoes, bay leaves, thyme, vermouth, brandy and olives.
Return beef to the Dutch oven, covering evenly with sauce. Cover and bake at 325’ for 4 to 5 hours, until beef is tender enough to cut with a fork.
This dish is even more spectacular reheated the following day.