Beef Stew Casserole

Yield: 8 servings

Ingredients

• 2 pounds beef (for stew), cut into bite size cubes
• 1 1/2 cups thickly sliced carrots
• 2 onions, coarsely chopped
• 4 to 6 potatoes (about 2 pounds), peeled and cubed
• 1 cup chopped celery
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 can condensed cream of mushroom soup
• 1 cup burgundy wine
• 1/2 cup water
• 1 dried bay leaf, crumbled fine

Instructions

1. Heat oven to 250 degrees F.
2. Combine the beef, carrots, onions, potatoes, celery, salt and pepper in a 4 quart, oven-safe casserole or baking dish.
3. Stir together the mushroom soup, wine, water and bay leaf. Pour over beef-vegetable mixture. Cover tightly.
4. Bake for 5 hours.