Michelle's Oven Beef Stew

• 2 lbs beef stew meat (or cut up a roast)
• 2 onions, diced
• 1 (10 ounce) can tomato soup
• 1 (10 ounce) can water
• 4 carrots, diced
• 3 potatoes, cubed
• 3 slices turnips, cubed
• 2 stalks celery, chopped (with leaves)
• 1 cup frozen peas
• 1 (10 ounce) can mushroom pieces (do not drain)
• 12 cup red wine
• 1 bay leaf
• 1 teaspoon Worcestershire sauce
• salt or pepper or fresh basil or dry basil or thyme

1. Coat beef cubes with seasoned flour and brown.
2. Transfer to casserole dish and add remaining ingredients.
3. (Opt - add some clamato juice).
4. Bake 4 1/2 to 5 hours at 300F.

beef stew meat, onions, tomato soup, water, carrots, potatoes, stalks celery, frozen peas, mushroom, red wine, bay leaf, worcestershire sauce, salt

Taken from www.food.com/recipe/michelles-oven-beef-stew-188060 (may not work)