3 lb. lean stew meat
1 can tomato soup
1 can celery soup
1 can mushroom soup
1 pkg. dry onion soup mix
3 bay leaves
1 1/2 c. burgundy wine
1/2 c. water

Combine all the above and roast in an open (not covered) roaster for 3 hours and 10 minutes at 350 degrees. Remove the bay leaves and add 2 (8 ounce) cans sliced water chestnuts and mushrooms, canned or fresh in whatever amount to suit personal taste. Bake an additional 20 minutes. Serve over wide noodles or with crusty bread.