Slobbsville Stew - cooking recipe

Ingredients

2 onions
4 to 6 carrots, diced
1 1/2 lb. stewing beef, trimmed
4 to 6 potatoes, not too finely chopped
1 lb. mushrooms
1 can tomato paste
salt and pepper
rosemary and basil
1 1/2 c. beef stock
3 c. cheap red wine

Preparation

Put in big casserole and bake for 3 1/4 hours at 300\u00b0.
For last 15 minutes, add 1 package frozen peas and parsley.