2 1/2 lbs. stewing beef (cut into 1-1 1/2-inch cubes)
1 1/2 c. red wine
2 c. water (or more)
1 tsp. salt
Pepper to taste
12-15 sm. onions (you can use jar onions)
1 bunch carrots

In a heavy skillet having a tight cover, brown beef in butter until dark brown. Add wine, water, salt, and pepper. Place, covered, in a 350 degree oven. Bake 2 1/2 hours.

Add carrots and onions; continue to bake for another hour or until tender. Sauce is dark brown. Check frequently, for meat should be covered with liquid at all times. Serve over rice or noodles.