2 lb. lean beef stew meat or bite-sized pieces chuck roast
1 pkg. onion soup mix
1 can cream mushroom soup
2 (4 oz.) can mushrooms
1/2 to 3/4 c. Burgundy wine

Place meat in a casserole. Mix mushroom soup, onion soup mix and Burgundy wine. Pour over meat and bake, covered, in 325°F oven for 2 1/2 to 3 hours. Do not peak. It comes out brown. Serve over rice or noodles. Keeps well in refrigerator and also freezes well.

Serves 8. This was my mother, Emma Kaye's, recipe. She was an excellent cook.