2 1/2 lbs. cubed beef
4 med. potatoes, cut up (I leave on skins)
3 carrots, cut up
2 stalks celery, cut up
3 onions, coarsely chopped
Bacon fat
1 can tomato soup, undiluted
1/2 c. sherry
1 bay leaf
Salt and pepper to taste

Brown meat lightly in bacon fat in oven-proof dish; add cut up vegetables. Mix soup, wine, and salt and pepper; stir into meat-vegetables. Add bay leaf. Cover and bake at 250-275 degrees about 5 hours. (Check after 3 or more hours and add a little water if necessary.) Serves 5 or 6.