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Beef Stew Casserole




Source of Recipe


Heidi


List of Ingredients




Beef Stew Casserole
Yield: 8 servings

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



Recipe



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.