1/3 c. butter
2 1/2 c. leftover roast beef, cut in 1/4" cubes
2 c. raw potatoes, cut in 1/4" cubes
1 med. onion, chopped
1/2 c. thick beef gravy or 1/2 (10 1/2 oz.) can beef with barley soup
1/8 tsp. thyme
Dash garlic powder
1/2 c. California red table wine
1/2 tsp. salt
1/8 tsp. fresh ground pepper

Melt butter in heavy skillet. Mix remaining ingredients; turn into skillet. Place skillet in a moderate oven (350 degrees); bake 1 1/2 hours, turning 3 to 4 times with spatula. Serve with crisp green salad. Choice of wine to accompany this dish: California Pinot Noir.