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2 pounds lean beef cubes
1 cup Port Tawny wine
1 package dry onion soup mix
2 cans whole white potatoes
1 pound carrots; peeled, sliced and cooked
1 can of peas
Toss beef cubes with Kitchen Bouquet. Brown in Dutch oven. Remove meat, set aside. Add 2 cups water and the wine to the pan; bring to a boil. Add soup mix; boil for 3 minutes and then add the meat. Simmer for 2 hours. Add potatoes and cooked carrots. Heat and add green peas just before serving.