This handwritten recipe card was found in a large collection, date unknown. I’ve typed it below along with a scanned copy (front side only).

French Stew

1 c. burgundy
1 can cream of mushroom soup
1 pkg dried onion soup
2 lb. chuck cut in cubes (trim fat off)
1 c. whole green stuffed olives
1 c. whole tiny white onions
1 can whole tiny carrots

Mix wine & soups. Blend in meat & stir thoroughly. Cover tightly. Bake 250° – 5 hrs. Check for moisture after sev. hrs. Add more wine or water if necessary. After 5 hrs add vegetables & cook additional 1/2 hr.

Serves 9. Potatoes may be added.