2 lb. stew beef, uncooked and cubes
6 carrots, cut in half lengthwise
2 onions, sliced
3-4 potatoes, sliced
4-5 celery stalks, cut in half
1 can tomato soup, thinned with 1/2 can red cooking wine
Salt and pepper, to taste

Arrange meat and vegetables in large casserole; season, cover with soup mixture. Cover and bake at 275 degrees for 5 hours. Needs to attention during cooking. Meat does not need to be browned first.