Ingredients
2 pounds stew beef
2 package onion soup mix
2 small can mushrooms, drained
2 cans golden or cream of mushroom soup, undiluted
2 cup Burgundy wine (or any robust red wine like Melot or Cabernet)
Preparation
Cube meat into bit-size pieces. Coat beef in flour (seasoned with salt and pepper) and then brown beef. De-glaze brown bits with wine. Mix all other ingredients except for mushroom in a casserole till blended. Transfer to crock pot and cook on high for roughly 4 plus hours until beef is fork tender. Mix in mushroom towards the last hour or so.
Serve over noodles or mashed potatoes.
