3 lb. lean beef, cut in 1 1/2" cubes
3 tbsp. oil
3 tbsp. flour
2 c. red table wine
1 c. water
1 clove garlic, crushed
1 bay leaf
1/2 tsp. thyme
4 sprigs parsley
12 sm. carrots, peeled
12 sm. onions, peeled
6-8 med. potatoes, peeled
6-8 sm. turnips, peeled
1 (10 oz.) pkg. frozen peas

Brown beef cubes on all sides in oil. Sprinkle in flour and cook until flour is lightly browned. Stir in wine and water. Add garlic, bay leaf, thyme and parsley. Cover tightly, bring to a boil, turn heat low and simmer gently until meat is almost tender, 1 to 1 1/2 hours.

Prepare vegetables, cutting potatoes and turnips in halves or quarters. Layer carrots, onions, potatoes and turnips into a large casserole. Remove meat from sauce with slotted spoon and arrange over the vegetables. Fish bay leaf and parsley from sauce and pour sauce over meat and vegetables. Cover and bake at 375 degrees for 45 minutes.

Meanwhile, thaw peas until they can be separated. Add peas to casserole, stirring them in carefully. Cover and bake 15 minutes longer or until vegetables and meat are fork tender. This recipe will make 6 to 8 generous, memorable servings.