1kg diced beef
1 1/4 cups water
salt and pepper
2 or 3 tablespoons tomato paste
1 cup dry red wine
1 cup beef stock
3 carrots
6 small onions, quartered
2 tablespoons butter
120g mushrooms
1/4 cup flour
chopped parsley

Put meat in saucepan with water and salt. Bring to boil, skim well, reduce heat, cover and simmer gently 1 1/2 hours.
Add tomato paste, red wine, stock, sliced carrots, onions, and sliced mushrooms. Simmer further 30 minutes until vegetables are tender.
Strain vegetables and meat, reserve all liquid.
Melt butter in separate saucepan, stir in flour, cook over low heat for 1 minute.
Remove from heat, stir in all liquid, and return meat and thickens, cook for 2 minutes.
Return meat and vegetables to pan, season with salt and pepper, reheat gently.
Serve sprinkled with chopped parsley.
Serve with potatoes.