3 lb. chuck or sirloin (all fat removed)
1 pkg. dry onion soup mix (no water)
1 can each celery & mushroom soup, undiluted
1 c. red wine (preferably burgundy)
1/2 lb. fresh mushrooms to be added the last 15 minutes of cooking

Cut beef into 1" cubes. Put all ingredients into a heavy casserole or Dutch oven. Stir slightly to mix, then cover. Bake at 325 degrees for 3 hours. Serve over rice, noodles or mashed potatoes. Leftovers are always better the next day.