2 lb. beef cubes
1 lb. potatoes
1 lb. carrots
2 onions
2 c celery
1 pint green beans
2 cans tomato soup
1/2 c red cooking wine (optional)
salt and pepper to taste
cornstarch

Cut vegetables and meat into bite-sized pieces. Arrange in baking dish. Mix tomato soup with equal amounts of water. Add wine (optional) and 1 or 2 tsp cornstarch. salt and pepper vegetables to taste. Pour soup mixture over vegetables. Cover.

Bake at 350 for five hours or overnight in crockpot on low.

Serves 8-10.