1/3 c. butter
2 1/2 c. leftover roast beef, cut in 1/4-inch cubes
2 c. raw potatoes, cut in 1/4-inch cubes
1 med. onion, chopped
1/2 c. thick beef gravy or 1/2 (10 1/2 oz.) can of 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. freshly ground pepper

Melt butter in a heavy skillet. Mix remaining ingredients; turn into skillet. Place skillet in a moderate oven (350 degrees); bake 1 1/2 hours, turning 3-4 times with spatula. Serve with crisp green salad.