Stay-a-bed Stew

Years ago I had a recipe called Slug-a-bed Stew. I cannot find it anywhere!  Nothing on the internet is close.  The book had a mattress ticking cover and I think it was called “Cooking in Bed”.  Cannot find the book either.  This is what I remember.

Ingredients:

• 2 pounds beef-stew meat, cubed
• 1 pkg onion soup mix
• 1 can cream of celery or mushroom soup
• 1 soup can of red wine
• 1 can pearl onions
• 1 pt sour cream

Directions:

1. Preheat oven 275°.
2. Mix all the ingredients, except the onions and sour cream, in an oven-proof casserole that has tight-fitting lid.  (No, you don’t have to brown the meat.)
3. Cover and cook in a preheated 275-degree oven for 4 1/2 hours.  DO NOT PEEK!
4. Add onions and sour cream and cook 1/2 hour longer.
5. Serve over noodles or rice.

Serves:  6

Source: See above.

Note:  Sometime I will add sauted mushrooms too.