Add beef and cook until brown; remove from pot. Cook onions and mushrooms , stirring occasionally, until onions are tender. Remove and set aside.
Return beef to pot; sprinkle with flour, salt, marjoram, thyme, parsley and pepper. Stir in stock and wine. Add bay leaf. Bring to a boil; reduce heat, cover and simmer for 1 1/2 hours or until beef is tender.
Stir in brandy, mushrooms and onions; heat through, stirring occasionally.