From Vic's Recipes

Adapted from Beat That! by Ann Hodgman

Serves 6

2 pounds beef stew meat in cubes (London broil works well here, believe it or not)
6 carrots cut into thick slices
2 large onions, chopped coarsely
1 large baking potato, cut into stew-size dice
1 bay leaf
1 teaspoon dried marjoram
1 teaspoon salt
½ teaspoon freshly ground pepper
1 10-ounce can Campbell’s Tomato Bisque (preferred) or Campbell's Tomato Soup
½ can red wine

Preheat the oven to 275 degrees. Combine the beef, carrots, onions, potato, and bay leaf in a large bowl. Sprinkle the seasonings in, and mix well. In a small bowl, combine the soup with the red wine and pour over the stew ingredients. Mix well.

Put everything into a lidded casserole or pot that can go into a 275-degree oven. Cover the casserole or pot first with a tight layer of foil and then with the lid.

Bake the stew for 5 hours. After the first 2 hours, check it every half hour or so to make sure there’s enough liquid left in the pot. (I have never had to add more liquid, but you should be sure to check anyway.) Remove the bay leaf before serving.