Autumn Stew

Brown 1 lb of 3/4” cubed beef in a frying pan.

Cut into bite-size pieces:

• 4 medium-size potatoes

• 3 celery stalks

• 4 carrots

• 1/4 onion

Mix together in a separate bowl:

• 1 can of Tomato soup - undiluted

• 1 cup of red cooking wine

• 1 cup of water

• 2 T Beef Bouillon

• 1 tsp Oregano

• 1 tsp Thyme

• 1 tsp Rosemary

• 1 Bay Leaf

• 1/4 tsp pepper

Put meat and vegetables into a covered baking dish.

Pour wet ingredients over meat and vegetables. Bake at 275 for 3 hours.

Enjoy a healthy, hearty autumn stew.