2 1/2 to 3 lbs. beef boneless chuck roast or stew meat with fat removed
1 pkg. dry onion soup mix (no water)
1 can celery soup, undiluted
1 can mushroom soup, undiluted
1 c. red wine (preferably burgundy)

Cut beef into 1-inch cubes. Put all ingredients in a heavy casserole or Dutch oven. Stir slightly to mix; then cover. Bake at 325 degrees for 3 hours. Serve over rice or noodles. Serves 6 to 8.