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Saute beef in oil until well browned. Remove and keep warm. Fry onion until well colored. Add garlic, bacon, and carrot, fry for 2 minutes. Add wine and brandy and cook over high heat until reduced by half. Return the meat and add the spices and herbs. Add 1 1/2 cups warm water and bring to a boil. Cover and cook for 1 1/2 hours. Add vegetables and season with salt and pepper. Cook another 15 minutes or until tender. Boil rapidly if stew is too watery to reduce liquid.
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