3 lb. stewing beef, cut in 1-inch pieces
2 cans cream of mushroom or cream of celery soup
2 (4 oz.) cans mushrooms, drained (optional)
1 1/2 to 2 tbsp. dried onion soup mix
3/4 c. sherry

Place beef in a deep casserole. Combine soup, mushrooms, and onion soup mix and cook over medium heat, stirring until well blended. Remove from stove and add sherry. Blend and pour over meat. Cover.

Bake at 325 degrees for 3 hours.

Serves 6 to 8. Serve over rice, noodles, mashed potatoes or chow mein noodles.

Also does very well in slow cooker - 8 to 10 hours.