Beef Ragout - cooking recipe

Ingredients

3 lb. lean stew meat, remove any gristle and fat
2 cans cream of mushroom soup
1 onion, chopped
small box fresh mushrooms, cut in bite-size pieces
1/2 c. port wine
water chestnuts (optional)

Preparation

Place all ingredients in a casserole dish.
Stir well; bake about 3 hours at 325\u00b0.
Very good served over brown rice.
(For a crisp taste, a small can of water chestnuts may be added; very good without them, however.)