Paul Lynde Beef Vegetable Stew - cooking recipe

Ingredients

2 -3 lbs lean stew meat
1 (15 ounce) can carrots, sliced, drained
1 (14 1/2 ounce) can green beans, drained
1 (15 ounce) can sweet peas, drained (I prefer LeSeur)
1 (14 ounce) can stewed tomatoes
1 (10 1/2 ounce) can French onion soup
1/2 cup white wine
4 tablespoons dry tapioca
2 tablespoons brown sugar
2 -3 bay leaves

Preparation

Layer the above in dutch oven.
Bake at 250 degrees for 6 to 8 hours.
Stir after the first hour and then every hour or so thereafter.
Potatoes are optional Give them about 3 hours to cook (good size pieces).