Title: French Stew
Categories: Entree Soup
Yield: 6 Servings

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 250ø 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...

Calories... 543 Cholesterol... 107mg Fat... 41.6g Sodium... 1497mg Prot... 28.5g Carbo... 9.4g Potas...440mg

Source... "Bill Siaff's ROD & REEL Recipes for Hookin' & Cookin'" Typed with permission by Fred Goslin on Cyberealm Bbs home of KookNet, in Watertown NY (315) 786-1120

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