1 1/2 lbs. beef stew meat
1 can cream of mushroom soup
4 oz. jar sliced mushrooms
3/4 c. burgundy or red wine
1 env. dry onion soup mix (Lipton)
1 (8 oz.) can sliced water chestnuts
2 qt. casserole

Cook for 2 1/2 - 3 hours at 325 degrees; stir occasionally. Serve hot over cooked noodles or rice.