Paul Lynde Beef Stew - cooking recipe

Ingredients

3 lbs stew meat, cut into 1 inch cubes
1 (15 ounce) can diced carrots, drained
1 (8 ounce) can white pearl onions, drained
1 (15 ounce) can tomatoes
1 (15 ounce) can peas, drained
1 (15 ounce) can green beans, drained
1 (15 ounce) can small whole potatoes, drained
1 (10 1/4 ounce) can beef consomme (only use 1/2 can)
1/4 cup quick-cooking tapioca
1 teaspoon brown sugar
1/2 cup fine dry breadcrumb
1 bay leaf
1/2 cup dry white wine
salt and pepper

Preparation

Preheat oven to 250\u00b0F.
Combine everything in a large casserole dish.
Cover and cook in oven for 6-7 hours.