2 lbs. lean stew meat
Sm. onion, chopped
1 can mushrooms
1 c. beef bouillon or beef cube in hot water
Wine
Salt and pepper

Brown chopped onion in butter. Add beef and brown on all sides. Remove meat and discard fat from pan. Add beef broth and red wine to cover. Simmer slowly until tender (about 2 1/2 hours). May be placed in casserole in 325 degree oven until serving time. Check liquid often. Thicken gravy with cornstarch or flour. Add can of mushrooms while simmering.