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...