2 beef bouillon cubes
2 c. water
2 lb. trimmed beef stew meat
3/4 lb. fresh mushrooms, sliced
20 pimento-stuffed olives, sliced
1 tbsp. tomato paste
1 bay leaf
1 c. port wine and a splash more
1 tbsp. currant jelly
3 tbsp. cornstarch

Add bouillon cubes to water and bring to a boil. Add meat, mushrooms, olives, tomato paste, bay leaf, port and currant jelly. Cook, covered at 325 degrees for 2 hours. Mix cornstarch with extra red wine (1/2 cup or so). Use this to thicken stew gravy. Cook uncovered in a 300 degree oven for 1 more hour.