2 1/2 pounds boneless round steak
4 carrots
3 stalks celery
1 onion
1 green pepper
1 can tomato soup
1 cup water
1/2 cup Burgundy wine
16-oz. can tomato sauce
2 bay leaves
1/4 tsp. crushed basil
dash garlic salt

Cut round steak into 4 pieces. Dice carrots then chop celery, green pepper and onion. Place cup-up ingredients into a 6-quart pot. Add soup, water, wine and tomato sauce. Add bay leaves, crushed basil and garlic salt. Simmer, covered, for 2 1/2 hours.