2 Tbsp vegetable oil
1 1/2 lbs lean beef sirloin, trimmed of fat and cut into 1-inch chunks
12 ounces fresh mushrooms, thickly sliced, about 4 cups (optional)
1 large onion, thinly sliced, abut 1 1/2 cups
1 lb small red-skinned new potatoes, scrubbed and cut into 1/2 inch slices, about 3 cups
1 (12 oz) pkg peeled baby carrots
1/2 tsp freshly ground black pepper
2 (10 oz) cans beef gravy
1/2 cup dry red wine or water
1 Tbsp chopped fresh parsley.

In 12-inch skillet over medium-high heat, heat oil; add beef; cook 5 to 7 minutes, turning frequently until browned on all sides. Using slotted spoon, remove beef to bowl

To drippings in skillet add mushrooms, onion; cook 8 to 10 minutes, stirring frequently until vegetables are softened and lightly browned. Add potatoes, carrots, pepper, gravy, and wine; bring to boil. Reduce heat to low; simmer, covered, 20 minutes until carrots and potatoes are almost tender. Return beef to skillet; cook covered, 5 minutes longer until heated through and vegetables are tender. Sprinkle with parsley to serve.

Note: In the above ingredients where it says, optional, these are ingredients that Caroline chose not to put in the stew.