2 lbs. lean beef cubes
Kitchen bouquet
1 c. Port tawny wine
1 pkg. Lipton onion soup
2 cans whole white potatoes
1 lb. carrots, peeled and sliced
Deluxe peas

Toss beef cubes with kitchen bouquet. Brown in Dutch oven. Remove meat and add to pan 2 cups water and wine; bring to a boil. Add Lipton soup mix; boil a couple minutes and add meat. Simmer 2 to 2 1/2 hours. Remove meat and thicken gravy. Add potatoes and cooked carrots and meat. Heat and add green peas.