Beef in Red Wine

1 kg gravy beef
1 1/4 cups water
salt and pepper
2 or 3 tablespoons tomato paste
1 can tomatoes
1 cup dry red wine
1 beef stock cube
3 carrots
6 small onions
2 tablespoons butter
120g mushrooms
1/4 cup flour
chopped parsely

Trim off excess fat from meat, cut meat into large cubes. Put in saucepans with water and salt. Bring to boil, skim well, reduce heat, cover and simmer gently 1 1/2 hours. Add tomatoes and paste, red wine, stock cube, sliced carrots, onions whole, and sliced mushrooms. Simmer further 30 minutes until vegetables are tender. Strain vegetables and meat, reserve all liquid. Melt butter in seperate 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 parsely.