Ingredients

2 lbs. stew beef4 large carrots, quartered lengthwise and cut into pieces1 can tomato soup1 bay leaf3-4 medium potaotes, cut into quarters1 cup red wine (I use burgundy)2 onions, thinly sliced1 pkg. frozen peas(1 cup fresh mushrooms, sauteed and drained, or 1 6-oz. can, drainedGrease a large casserole dish. Put into it beef, carrots, tomato soup, bay leaf, potatoes, 1/2 cup wine, and onions. Cover and bake in 275F oven for 4 hours. Remove from oven and stir (meat may be a little dry). Add peas (still frozen), optional mushrooms, and remaining 1/2 cup red wine, and if necessary, a little water. Cook for 1 hour longer. Serves 6

Description

View Full Recipe