Dredge cubed beef in seasoned flour.
Fry pancetta in oil until golden, then brown beef, shallots, and garlic.
Add brandy and flambé carefully until flames die down.
Stir in red wine and beef stock, add bouquet garni, and simmer covered for two hours.
Fry baby onions in butter and oil until golden.
Add onions and chestnut mushrooms to the beef and cook for 20 minutes.
Boil potato chunks in salted water for 15 minutes until tender.
Drain potatoes and dry over heat for one minute.
Mash potatoes with butter and milk until smooth.
For garnish, fry onions, pancetta, and button mushrooms in oil and butter before adding parsley.
Serve beef alongside mash and topped with the garnish.