3-4 lb. cubed beef
2 tbsp. vegetable oil
Chopped onions
Diced potatoes (carrots)
1 can tomato sauce (15 oz.)
1 1/2 c. water
2 cans (10 3/4 oz.) beef gravy
1 tsp. salt
1/4 tsp. pepper
1 can peas
1/3 c. red wine

Brown meat in oil. Add all but last 3 ingredients. Bring to a boil. Reduce heat, simmer, covered 20 minutes. Add peas and wine.

DUMPLINGS:

1 1/2 c. flour
1 1/2 tsp. baking powder
3/4 tsp. salt
1 1/2 tbsp. vegetable oil
1 c. milk

Mix flour, baking powder and salt. Add milk and oil. Mix well until combined. Spoon in boiling stew, uncovered 10 minutes, covered 10 minutes.