Five Hour Beef Stew - cooking recipe

Ingredients

1 to 2 lb. good stew beef
potatoes
onions
carrots
1 lb. pkg. frozen peas
10 oz. can tomato soup
1/2 c. red wine

Preparation

Cut stew beef into smallish pieces, having trimmed fat from meat.
Use small new potatoes, unpeeled or cut peeled potatoes into golf ball sized pieces.
Use small onions or quarter 2 large ones.
Peel and cut carrots into 2-inch chunks.
Layer, without mixing together, the beef, potatoes, onions and carrots.
Add peas and tomato soup.
Use a 3-quart casserole.
Cover and bake at 250\u00b0 for 5 hours.
Uncover 10 minutes.
Add wine.
Stir and serve.