Beef Stew - cooking recipe

Ingredients

2 lb. stew
7 potatoes, cut bite size
7 carrots, cut bite size
1 can cream of mushroom soup
1 onion, chopped
1 can cream of celery soup
1 pkg. dried onion soup
3/4 c. red cooking wine (for beef Burgundy; optional)

Preparation

Cover and bake at 300\u00b0 for 4 hours. Serve over rice.