In a snug fitting bowl, place beef. Combine 1/2 cup brandy, 2 tablespoons of oil, parsley, salt, thyme, black pepper and bay leaves. Pour over beef, coating completely with marinade. Cover and refrigerate 2 hours to overnight, stirring occasionally. Drain. Reserve marinade. In large saucepan, heat 2 tablespoons oil. Add meat, a few pieces at a time. Brown on all sides over medium heat. Return all of the meat to the sauce pot. Add water, tomatoes, onion, orange peel and reserved marinade. Bring to a boil. Reduce heat and simmer, covered, for 1 hour. Add black olives. Simmer, covered, until meat is almost tender, about 15 minutes, adding more water if necessary. Add carrots to sauce pot; simmer until almost tender, about 10 minutes. Rinse, pat dry and slice mushrooms. (Makes about 5 cups.) In a large skillet, heat remaining 2 tablespoons oil. Add mushrooms; sauté until golden, about 5 minutes. Add to stew; simmer, covered, for 10 minutes. Chill. (Can be for an hour or overnight.) Skim off fat. Just before serving, stir in remaining 1/4 cup brandy. Simmer just until hot. Makes 4 to 6 portions. Serve in shallow soup plates with lots of broth. Use large pieces of crisp French bread for dunking.