2 lbs. lean stew meat
4 ribs celery, chopped
2 lg. onions, peeled and quartered
8 carrots, peeled and cut into 2 inch cubes
2 (16 oz.) cans stewed tomatoes
1 (4 oz.) can mushrooms, stems and pieces
1 med. green pepper, chopped
1/2 c. instant potato flakes
4 lg. potatoes, peeled and cubed
1 bay leaf
2 tsp. salt
1/2 c. red cooking wine, optional

Combine all ingredients in large roaster or oven proof casserole dish. Bake at 275 degrees for 6 hours or place in 5 quart slow cooker and cook on low for 10 hours. Remove bay leaf and serve.

Serves 8.