1. Cut beef into 1-inch cubes. heat vegetable oil in Dutch oven.
2. Cook beef in vegetable oil over medium heat until brown; remove. Cook onions and mushrooms in Dutch oven, stirring occasionally, until onions are tender. Remove mushrooms and onions and set aside.
3. Return beef to Dutch oven; sprinkle with flour, salt, marjoram, thyme, parsley and pepper. Stir in bouillon and Burgundy. Add bayleaf. Heat to boiling; reduce heat. Cover and simmer about 1 1/2 hours or until beef is tender. Add brandy, mushrooms and onions; heat through, stirring occasionally.