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Preheat oven to 350. With electric knife cut meat into 2" cubes. (Meat is easier to cut if partially frozen.) Season flour with salt and pepper; dredge beef cubes. Melt butter in large skillet and sear meat over very high heat. Remove meat from skillet; place in 4-quart casserole. Reduce heat under skillet to low. Add onions, leeks, carrots, garlic, parsley and chives, stirring lightly to brown. Place brandy on a soup ladle, ignite and let flaming brandy drip over beef cubes in casserole. Add browned vegetable mixture to meat. Add bouquet garni, cloves, marjoram, crushed peppercorns and 1 teaspoon salt. Pour enough Burgundy wine over meat to cover. Cover tightly and bake for 3 1/4 hours without opening the lid.
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