3 lbs. stew beef, cut into bite sized pieces (partially freeze to make cutting easier)
3/4 c. sherry
2 cans cream of mushroom soup
1/2 pkg. dry onion soup

Heat soup slowly. Stir in sherry. Add onion soup. Pour over beef in casserole. Don't brown beef. Cover tightly. Bake 3 hours at 325 degrees until tender. Serve over rice or noodles.