Gone-All-Afternoon Beef Stew

I get lots of requests for this recipe because it's very easy to make, has an adjustable cooking time, tastes sooo good, and makes the whole house smell fantastic. This is actually going to be our Easter dinner tomorrow since we are picking Travis up at the airport that afternoon and I won't be around to cook.

2 lbs. top or petite sirloin (or any stew meat), cubed
3+ med. carrots, sliced*
2 onions, chopped
3+ potatoes, peeled and quartered*
1 bay leaf
1/4 c. dry red wine**
1 beef bouillon cube
1 (10 3/4 oz.) can condensed tomato soup, undiluted
1/2 - 1 soup can of water
1 tsp. salt
dash pepper
dash Worcestershire sauce
10 oz. pkg. frozen peas or any leftover frozen vegetables

*I usually add lots more carrots and potatoes than this calls for, and sometimes celery.
**You can substitute red grape juice or cranberry juice if you prefer.

Combine all ingredients except frozen vegetables in a lightly greased 3-quart casserole dish with tight-fitting lid. Stir ingredients and cover.

Bake in preheated oven at 275 degrees for 4 hours (or 5 hours at 250 degrees). Technically, you can also bake it at 300 degrees for 3 hours, but the texture and flavor are off a bit. Add frozen vegetables 15 minutes before time is up so they retain their color.

Serves 6-8

(Pictures coming soon)