POT ROAST STEW (Over Mashed Potatoes)

Name: POT ROAST STEW (Over Mashed Potatoes)
Cuisine: American
Ingredients: 2 lbs stewing beef, cut in 1 inch cubes (or cut up pot roast); 2 teaspoon pepper; 1 tablespoon garlic paste; 1 large onion, cut in chunks; 12 ounce bag frozen carrots; 2 cups fat free beef stock; 8 ounces tomato paste; 2 teaspoons better than bouillon (beef); 12 ounce package frozen peas; 12 ounce frozen cut green beans; 2 tbsp cane sugar; 1/4 cup sweet wine; 12 ounces McCormick beef gravy