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Beef Stew Casserole
Yield: 8 servings
2
1
2
4
1
2
1
1
1
1
1
pounds beef (for stew), cut into bite−size cubes
1/2 cups thickly sliced carrots
onions, coarsely chopped
to 6 potatoes (about 2 pounds), peeled and cubed
cup chopped celery
teaspoons salt
teaspoon pepper
can condensed cream of mushroom soup
cup burgundy wine
/2 cup water
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.
Beef Stew Casserole
29
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