3 lbs. stew beef, cut into 1 inch cubes
4 tbsp. butter
1/2 lb. mushrooms
1 lg. can boiled onions
1 tsp. bouillon paste
1 tsp. tomato paste
1 1/2 c. bouillon
3 tbsp. flour
1 c. red wine (claret or burgundy - not a sweet wine)
Herbs to taste - parsley, bay leaf, pepper, salt, thyme, celery seed, etc.

Brown beef in butter. Remove from pan. Brown mushrooms and onions. Add tomato paste, bouillon paste, flour and stir in. Add bouillon slowly. When thickened, add wine. Add herbs. Add beef. Cook 1 to 2 hours, covered, slowly.