| Beef Burgundy |
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2 lbs. stew meat cut into one-inch cubes
1 can condensed cream of mushroom soup
1 can creamy onion soup
1 cup sliced mushrooms or chopped onion (optional)
1/4 cup burgundy wine (or red cooking wine)
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| Instructions |
| Place meat in slow cooker (crock pot). Stir in soups, mushrooms or onion if desired, and wine. Scrape down sides of slow cooker. Cover and cook on high for 4 to 5 hours or on low for 8 to 9
hours or until very tender. Serve over noodles.
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