2 pounds beef (for stew), cut into bite-size cubes 1 1/2 cups thickly sliced carrots 2 onions, coarsely chopped 4 to 6 potatoes (about 2 pounds), peeled and cubed 1 cup chopped celery 2 teaspoons salt 1 teaspoon pepper 1 can condensed cream of mushroom soup 1 cup burgundy wine 1/2 cup water 1 dried bay leaf, crumbled fine
Preheat oven to 250 degrees F.
Combine the beef, carrots, onions, potatoes, celery, salt and pepper in a 4-quart, oven-safe casserole or baking dish.
Stir together the mushroom soup, wine, water and bay leaf. Pour over beef-vegetable mixture. Cover tightly. Bake for 5 hours.
