1 1/2 lb. round steak
10 oz. beef bouillon
6 carrots
6 onions
3 garlic cloves
1/3 c. red wine (burgundy)
3 tbsp. butter
3 tbsp. oil
Salt and pepper to taste

Cut beef into 2-inch squares. Cut up onions and carrots into fairly large pieces. Chop and crush cloves. Heat oil and butter in heavy pan. Saute beef, then add carrots, onions, and garlic. Saute. Add beef bouillon and wine. Bring to boil and simmer gently until tender.