2 lb. stew beef, cubed
3 carrots, sliced
2 onions, chopped
3 potatoes, quartered
1 (10 oz.) pkg. frozen peas, or canned peas or any leftover cooked vegetable
1 (10 1/4 oz.) can tomato soup
1/2 soup can water
1 tsp. salt
Dash of pepper
1 bay leaf
1/4 c. red wine or pickle juice

Place beef, carrots, onions, potatoes, soup, water, salt, pepper, bay leaf, and wine or pickle juice in a lightly greased 3 quart casserole dish with a tight fitting lid. There is no need to brown meat first. Bake in 275 degrees for 5 hours. Add peas or other cooked vegetables in last 1/2 hour.