2 lbs. beef stew meat, cut in 1 inch cubes
1 can (8 oz.) tomato sauce
1 1/2 c. water
1/2 c. sherry
1 env. onion soup mix

Combine all ingredients in a 2 quart covered casserole. Bake 2 hours at 325 degrees. Expect a liquid reduction in the sauce. Serves 4 to 6. I also make braised lamb shanks with this sauce.