BEEF A LA BURGANDY

2 pounds beef, cut into small pieces, 1 ½ inch squares
½ pound mushrooms, or more, chopped
1 pound carrots, diced small
1 tablespoon chopped shallots
1 cup dry red wine
1/3 cup slivovitz or cognac
Salt and pepper
¼ cup oil

Put oil in bottom of heavy stew pot. Layer beef, carrots, shallots. Add wine and slivovitz. Simmer for 3-4 hours. 

Variations: Saute onions and garlic until transparent, then add other ingredients. You might not want to add mushrooms until last half hour.

If you wish, dredge beef in flour and brown before adding other ingredients. Good served with potatoes, noodles or rice.