Beef Burgundy

By á-538

Ingredients

• 3 ·3 lbs stew meat, cut into 1 inch pieces
• 2 ·2 cans golden mushroom soup (campbell’s)
• 1 ·1 package lipton onion soup mix
• 1 ·1 cup red wine (calls for “burgundy” but I use whatever red we have in the house)

Preparation

Step 1

Combine, cover, and bake for 3 hours at 325 or do in crock pot on low for 8-10 hours. My mom said she does it on high for the first 3 hours and then lowers to ‘low’ setting for the remaining 5 hours. Optional: I added a box of sliced mushrooms to the stew for the last ~ 2 hours of cooking. Serve over egg noodles.