Gone-All-Afternoon Stew - cooking recipe

Ingredients

2 lb. beef chuck, trimmed of fat and cut in 1-inch cubes
1 (10 oz.) pkg. frozen peas
3 medium carrots, cut in 1/2-inch slices (1 1/4 c.)
3 medium potatoes, quartered (3 c., 1 1/2 lb.)
1 c. chopped onion
1 (10 3/4 oz.) can condensed tomato soup and 1/2 soup can water
1/4 c. red wine
1/4 c. flour
1 tsp. salt
1/4 tsp. pepper
1 bay leaf

Preparation

Heat oven to 275\u00b0.
Mix all ingredients in a 3-quart casserole or Dutch oven.
Cover and bake 5 hours or until meat is tender when pierced with a fork.
Makes 6 to 8 servings.