2 lbs. stew beef
4 lg. carrots, quartered lengthwise and cut into pieces
1 can tomato soup
1 bay leaf
3-4 med. potatoes, cut into quarters
1 c. red cooking wine
2 onions, thinly sliced
1 pkg. frozen peas
1 c. fresh mushrooms, sauteed in butter and drained, or 1 (6 ounce) can, drained

Grease a large casserole dish. Put into it beef, carrots, tomato soup, bay leaf, potatoes, 1/2 cup wine and onions. Cover and bake in 275 degree oven for 4 hours. Remove from oven and stir (meat will be a little dry). Add peas (still frozen), optional mushrooms, and remaining 1/2 cup red wine, and, if necessary, a little water. Cook for 1 hour longer.

(NO BROWNING OF THE MEAT, AND STILL A RICH GRAVY DEVELOPS DURING THE LONG SLOW COOKING.) Serves 6.