2 lb. beef stew meat
Salt, pepper, paprika
2 tsp. dry onion soup mix
6 med. size potatoes
6 med. carrots (quartered)
1 can onions
12 can cream celery soup
1/2 can water or onion water
1/2 c, sherry

Place meat in Dutch oven, season with salt, pepper, paprika and onion soup mix, add potato, carrots, onions. Blend celery soup and water and wine. Pour over meat, cover bake 250 degrees to 300 degrees for 5 hours. A little extra wine can be added at the last minute before serving.