2 lbs. lean stew beef, cut into med. sm. pieces
3-4 carrots, quartered lengthwise, not too thick or they won't cook
2 onions, sliced
1 can tomato soup
2 tbsp. cornstarch mixed with a little cold water
1/2 c. burgundy wine
2 (16 oz.) cans sm. whole potatoes
1 bay leaf
1 sm. can sliced mushrooms
1 (16 oz.) jar sm. onions

Mix all ingredients except jar of onions and 2 cans potatoes in greased casserole. Cover tightly and cook at 275 degrees for 4 to 5 hours until beef tender.

Remove from oven. Take out bay leaf and add drained jar of onions and cans of potatoes. Mix well and refrigerate overnight, the canned potatoes and onions hold their shape and pick up the stew flavor so they taste real. Much better than potatoes that fall apart.

You can also add them near the end of cooking but much better if they sit overnight. If doubling recipe, use 3 jars of onions. Serves 5.