1 1/4 lb. boneless stew beef
1 tbsp. oil
1 lb. can wax beans, drained
1/4 tsp. celery seed
1 jar sliced mushrooms, optional
1 c. dry white wine or vermouth
4 tbsp. onion flakes
1 (10 1/2 oz.) can condensed cream of mushroom soup

Cut meat into small slivers and brown in hot oil in heavy pan. Add onion flakes; stir and cook 5 minutes or until flakes are well-browned. Add soup, celery seed, and wine; mix well.

Cover and let simmer 40 minutes. Add beans and mushrooms; simmer 20 minutes or until meat is done.