In a bowl large enough to hold the meat, whisk together the flour, salt, and pepper; set aside near your stovetop.
Heat a large Dutch oven or stockpot over medium heat.
When hot, add 2 tablespoons olive oil, the garlic, and shallots, and sauté until they soften.
Add the mushrooms and continue cooking until they’ve browned.
Use a slotted spoon to transfer the garlic, shallots, and mushrooms to a bowl.
Add the rest of the olive oil to the pot.
Dredge the meat cubes in the flour mixture and add them to the pot (work in batches if needed to avoid crowding).
Use tongs to turn them to get a nice sear on all sides.
Deglaze the pot with the brandy, using a spatula to get up all the bits of fond on the bottom.
Add back the vegetables and the rest of the ingredients, stirring to combine. Bring the liquid to a simmer, cover but leave the lid slightly ajar, and cook over low heat for 2 hours.
Check periodically to see whether you need to add more stock to avoid scorching.
When done, the meat should be so tender that it almost falls apart.
Taste and add more salt and pepper if needed.