3 lb. chuck roast or stew beef
6 lg. onions, quartered
12 carrots, peeled and cut into pieces
3 green peppers, cut up
Mushrooms
Bay leaf
Clove of garlic
1 pinch rosemary
1 pinch thyme
1 c. red wine

Saute onions and beef in vegetable oil. Place in pot with other ingredients and cook slowly for 1 1/2 hours. Serve over rice.