Paul Lynde Stew - cooking recipe

Ingredients

1 large (16 oz.) can whole kernel corn, drained
1 large (16 oz.) can peas, drained
1 large (16 oz.) can carrots, drained
2 cans potatoes, sliced
1/2 to 3/4 c. cooking wine (red)
1/2 c. fine bread crumbs
2 1/2 to 3 lb. stew meat (raw)
1 can beef consomme
1 can tomato soup
1 (12 or 16 oz.) can stewed tomatoes
1 (level) Tbsp. salt
1 (level) Tbsp. tapioca
1 (level) Tbsp. brown sugar

Preparation

Mix together in roaster.
Stir gently.
Cover.
Bake at 225\u00b0 to 250\u00b0 for 6 hours.