Heat one tablespoon of oil in a 4-5 quart Dutch oven or lidded pot until oil shimmers.

While the oil heats, toss the beef cubes in the flour and add a pinch of salt, black pepper, and paprika (if using).

Add beef to cover the bottom of the pot (you'll probably need to sear the beef in batches). Let one side brown and get slightly crispy, then flip and cook the other side. Transfer to a bowl. Repeat with the remaining beef. This will take 5 to 15 minutes, depending on how many batches you need to do.

If the pot is dry, add a quick pour of oil, followed by the bacon. Cook the bacon, stirring occasionally, until much of the fat has rendered and the meaty portions are starting to crisp up (about 10 minutes).

Add the onions and shallots. Sweat until soft, about 5 minutes.

Add the mushrooms to the pot, stir, and cover completely with the lid. Let the mushrooms cook down for 5 minutes.

Stir the contents well, and check the bottom of the pot. The fond (the burnt bits stuck to the bottom) should release easily with the liquids that the mushrooms released. If not, use a bit of the brandy to deglaze the pot. Then, give a nice pour of brandy into the onion mixture (2 to three tablespoons). Let cook for a couple of minutes to burn off the alcohol.

Return the beef and its juices to the pot, and spoon in one heaping tablespoon of mustard, along with 2 cups of the broth. Stir well. Add the carrots and potatoes and let everything settle.

The broth should cover everything almost completely - add more if necessary. Bits and pieces of beef and potatoes might poke out of the broth here and there - that's okay. You don't want the stew drowning in broth, but you don't want it all to boil away either.

Bring the stew to a boil over medium-high heat, then reduce immediately to maintain a gentle simmer. Cover the pot tightly with the lid.

Simmer for one hour. Check occasionally to ensure that the stew is neither roiling nor silent, just gently bubbling (adjust heat as necessary). Recover.

After an hour, check the stew, and replace the lid ajar so that steam escapes the pot.

Cook for another half-hour.

When the beef is nice and tender, and the stew is thick and fragrant, add the remaining one tablespoon of mustard, plus a quick pour of red wine. Let simmer for another 10 minutes.

Optional: if the stew finishes too liquidy, thicken, if desired, with a cornstarch slurry. Spoon one tablespoon of cornstarch into a small bowl Add two tablespoons of the stew liquid and whisk until smooth. Add to the stew, stirring thoroughly. Cook the soup for five minutes more and the broth will thicken nicely.

Taste, and adjust with salt and/or black pepper.

If you need to hold the stew for a bit, reduce heat to warm and leave the lid ajar.

Serve over rice, egg noodles or grits.