2 lb. beef stew meat
1 pkg. dry onion soup
1 can cream of celery soup
3 or 4 large potatoes
8 to 10 carrots
1 can green beans, cut
1 can cream of mushroom soup
1/2 c. red table wine
2 large onions

Combine soups, wine and meat and cook in 325° oven for 3 to 4 hours. Peel and cut vegetables into large chunks; cook until just tender. After the meat is done, arrange the vegetables into large shallow pan or big ovenproof platter. Spoon hot meat mixture over the vegetables. Spread green beans on top and lightly blend all together; a small amount of water can be added. Cover and return to oven for nearly 30 minutes until piping hot. Serves 6.