|Vegetable oil||2 Tablespoon|
|Stewing beef||2 Pound, cubed (1 kg)|
|Tomato juice||1 Cup (16 tbs)|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Frozen peas||1 Cup (16 tbs)|
|Black pepper||1⁄2 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
Heat the vegetable oil in a large Dutch oven and brown the beef on all sides.
Remove the beef and keep warm.
To the pan juices, add the tomato juice, wine, water, bouillon cube and salt and pepper to taste.
Bring this mixture to a boil, stirring frequently.
Return the meat to the Dutch oven and mix thoroughly with the tomato juice mixture.
Preheat the oven to 325Â°F (170Â°C).
Cover the casserole and bake for approximately 1-1 1/2 hours.
Add the carrots and onions and bake a further 30 minutes.
Stir in the peas, pepper and cloves and bake a further 15 minutes.
Test the vegetables with a skewer or a sharp pointed knife.
When they are cooked, serve at once.