Beef Stew Casserole
Yield: 8 servings
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
Preheat oven to 250 degrees F.
Combine the beef, carrots, onions, potatoes, celery, salt and pepper in a 4-quart, oven-safe casserole or baking dish.
Stir together the mushroom soup, wine, water and bay leaf. Pour over beef-vegetable mixture. Cover tightly. Bake for 5 hours.
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