3 lbs. stew beef
1 can cream of celery soup
1 can cream of mushroom soup
1 can tomato soup
1 packet dry onion soup mix
1 c. burgundy wine
3 bay leaves
1 lb. fresh mushrooms
2 cans water chestnuts, sliced and drained

Mix all but the mushrooms and water chestnuts in Dutch oven. Bake at 325 degrees uncovered for 3 1/2 hours. The last 15 minutes add mushrooms and water chestnuts. Serve over rice or noodle.