1 can cheese soup
1 can cream of celery soup
2 to 3 lbs. uncooked beef roast, cut into bite size pieces (may also use stew meat)
Egg noodles
1 can cream of mushroom soup
1 c. red wine

Combine the soups and wine mixing well. Do not add milk or water to the soups. Add beef and mix. Pour into an ovenproof kettle and bake at 250 degrees for 3 1/2 hours. Serve over cooked egg noodles. Serves 6.