2-3 lbs. roast, cut up for stew meat
2 sm. onions, chopped
1 sm. container fresh mushrooms, sliced
1 c. beef broth
1/2 c. water
1/2 c. Burgundy
1 tsp. Italian seasonings
1 tsp. garlic powder
1 tsp. Morton's Nature's Seasons
Salt and pepper to taste
1/2 can cream of mushroom soup

In heavy iron Dutch oven, heat cooking oil. Dredge small pieces of meat in a mixture of flour, salt, and pepper; brown on all sides in oil. You may need to do this in several batches; set aside.

In same pan, adding more oil if necessary, saute onions until they start to get transparent; set aside. Add about 1 teaspoon butter to the pan and saute the mushrooms for about 4 or 5 minutes.

Return meat and onions to pan; add broth, wine, water, and seasonings. Cover and simmer for one hour. Skim off oil as needed. Stir in the soup and simmer 5 more minutes. Serve over egg noodles or rice.