Five-Hour Stew - cooking recipe

Ingredients

2 lb beef cubes
1 lb potatoes
1 lb carrots
2 onions
2 c celery
1 pint green beans
2 cans tomato soup
1/2 c red cooking wine (optional)
salt and pepper to taste
cornstarch

Preparation

Cut vegetables and meat into bite-sized pieces.
Arrange in baking dish.
Mix tomato soup with equal amounts of water.
Add wine (optional) and 1 or 2 tsp cornstarch. salt and pepper vegetables to taste.
Pour soup mixture over vegetables.
Cover. Bake at 350 for five hours or overnight in crockpot on low.
Serves 8-10.