Beef Stew Casserole


  • 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


  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.

Yield: 8 servings

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