Aunt Anne'S Beef Burgundy - cooking recipe

Ingredients

3 lb. lean stew beef
1 can cream of celery soup
1 can cream of mushroom soup
1 can tomato soup
1 pkg. dry onion soup mix
1 c. Burgundy
3 bay leaves
1 lb. fresh mushrooms
2 cans water chestnuts, drained and sliced

Preparation

Brown stew beef in a large Dutch oven.
Gradually add soups, Burgundy and bay leaves.
Place in a 350\u00b0 oven, uncovered, for 3 1/2 hours.
The last 15 minutes, add water chestnuts and mushrooms.
Serve over rice or noodles.