Easy Beef Stew

2 lbs. round steak or lean stew meat
6 large carrots (quartered lengthwise and cut into strips)
1 (11 oz.) can tomato soup
1 bay leaf
6 medium potatoes (quartered)
1 cup red cooking wine
2 onions, thinly sliced
1 (8-oz) pkg. frozen peas
1 (6 oz.) can mushrooms (optional)

Directions:
Spray a 3-qt. casserole dish with non-stick spray. Place the beef, carrots, bay leaf, potatoes, and onions in the dish. Pour the tomato soup and 1/2 cup wine overtop. Bake covered at 275° for 4 hours. Remove from oven and stir gently. Add frozen peas, mushrooms if desired, remaining 1/2 cup wine, and a little water if necessary. Cook one more hour. Remove bay leaf before serving. (Serves 6.)

Notes:
This is a nice dish to make on a cold day when you enjoy having the oven on for a while.