2 lbs. or less stewing beef, cubed
3 med. carrots, sliced
2 onions, chopped
3 potatoes, peeled & quartered
1 (10 oz.) pkg. frozen peas (or any leftover vegetables)
1 (10 3/4 oz.) can tomato soup, undiluted
1/2 soup can of water
1 tsp. salt
Dash of pepper
1 bay leaf
1/4 c. dry red wine

Put beef, carrots, onions and potatoes, tomato soup, water, salt, pepper, bay leaf and red wine in a lightly greased 3 quart casserole dish with a lid that fits tightly. There is no need to brown meat first. Mix ingredients together. Cover tightly and bake in a 275 degree oven for 4 hours.

Peas and vegetables will retain color better, if added the last 15 minutes of cooking time.