1 1/2 lbs. beef cubes (1 1/2 inch)
2 tbsp. salad oil
2 cans Campbell's French onion soup
1/2 soup can water
1/2 soup can burgundy or other dry red wine
3 c. uncooked medium noodles
1 c. sliced carrots

In large, heavy pan, brown beef in oil; pour off fat. Add soup, water, and burgundy. Cover; cook over low heat 2 hours. Add noodles and carrots. Cook 20 minutes more or until done. Stir often. Add more water if necessary. Makes about 6 cups.