Beef Burgundy - cooking recipe

Ingredients

2 lb. stew meat or chuck, cut into little pieces
flour
garlic powder
salt and pepper
paprika
oleo
4 beef bouillon cubes
1 large can tomato sauce
1 bottle Italian Swiss Burgundy wine
1 lb. small boiling onions
3 large carrots, cut into small pieces
1 can peas (with white pearl onions)

Preparation

Flour meat in a mixture of flour, garlic powder, salt, pepper and paprika. Brown meat in oleo. Dissolve bouillon cubes in 1/2 cup hot water.
Add all ingredients to meat.
Bring to a boil, then simmer 2 to 3 hours.
Leave the lid off during the last 1/2 hour of cooking time.