6 lbs. beef stew meat
4 sliced onions
2 cans (3 to 4 oz.) mushrooms or fresh mushrooms
2 cans each golden mushroom soup & consomme
1 1/2 c. dry red wine (not cooking wine)
2 tsp. salt
1/2 tsp. pepper or to taste

Combine all ingredients in large roasting pan. Cover and bake at 350 degrees for 3 hours or until meat is tender. If desired, add frozen peas and carrot sticks cooked until just tender. You may thicken liquid for gravy using 2 tablespoons flour blended with 1 or 2 tablespoons fat for each cup of liquid.