In a larg-ish pot, heat 1 jar of beef gravy, 1 can of condensed cream of mushroom soup, 1 can of water, and 1 cup of red wine. When it boils, add pasta. Egg noodles are probably best. I didn't have any this time so I used rigatoni. I'm not sure how much pasta I added, I think it was roughly 1/2 a box. I just poured in as much as I thought cook cook in the amount of liquid that I have. (I put in a lil too much, the end result was rather dry. I'll probably add some water when I reheat the leftovers)
Chop and steam in butter: 2 large carrots and 1 parsnip.
Cook 1 lb stew beef in a skillet, chop the larger pieces up so that they are bite-sized.
When the pasta is just about done, add 1 cup frozen peas. Cook for a few minutes, then turn off the heat and cover. When the meat and vegetables are done, add them to the pasta.