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Categories:Viewed: 23 - Published at: 2 years ago
Ingredients
- 2 lb. stew beef, do not brown meat
- 4 large carrots, quarter lengthwise, cut into pieces
- 1 can tomato soup
- 1 bay leaf
- 3 to 4 medium potatoes, cut into quarters
- 1 c. red cooking wine
- 2 onions, thinly sliced
- 1 pkg. frozen peas
- 1 (6 oz.) can mushrooms drained (optional)
Method
- Grease a large casserole dish.
- Add beef, carrots, tomato soup, bay leaf, potatoes, 1/2 cup wine and onions.
- Cover and bake at 275° for 4 hours.
- Remove form oven and stir.
- (Meat will be a little dry.)
- Add frozen peas, remaining 1/2 cup wine and mushrooms (optional).
- If necessary, add a little water.
- Cook for one hour longer.
- Serves 6.
