1 tbsp. beef bouillon
1 tbsp. cornstarch
2 c. warm water
1 tsp. Worcestershire
1 tbsp. salt
1 tsp. pepper
1 tsp. onion powder
1/2 tsp. celery seed
2 tbsp. flour
1 tbsp. vegetable oil
4 med. potatoes (cubed 1 inch)
8-10 oz. V-8 juice
2 lbs. beef (cubed 1/2 - 1 inch)
1/2 c. frozen peas
1/2 c. carrot pieces
1/3 c. red wine

Dissolve beef bouillon and cornstarch in warm water. Coat beef cubes in flour and brown in vegetable oil. In 5 quart pot combine all liquids; add all other ingredients. Cook in crock pot or in oven at 250 degrees for 4-5 hours.