2 lb Stew beef
1 c  Burgundy
1 cn Cream of mushroom soup
1 pk Dry onion soup mix
1 c  Onions (small) [cooked]
1 c  Baby carrots [cooked]
1 c  Green olives

1) Cut beef into small chunks and place into a large casserole, add
the wine, soup, and soup mix… mixing well… 2) Bake in a 250o oven for
4/ hrs… then add the onions, carrots, and olives, return to oven and bake
for an additional 30 min. 3) Serve with a salad and warmed french bread…