1 can cream of mushroom soup
1 can cream of celery soup
1 pkg. dry onion soup mix (Lipton's)
2/3 c. red wine
2 lbs. lean beef cubes, 1 1/2 inches (chuck, rump or round)
1 tsp. MSG
1/4 lb. mushrooms (or 4 oz. can)
1 can onions

Blend soups, mix and wine together in a 2 quart casserole. Season. Add beef cubes and cover. Bake at 275 degrees for 3 hours. Stir two or three times during cooking. Add mushrooms last 45 minutes. If you wish this browned well, uncover for last 45 minutes. Add onions before serving. Serves 6 to 8.