Easy Beef Burgundy
The secret to this dish is the slow cooking - makes everything so tender it will almost fall apart.
2 lbs beef (chuck or round work well), cut into cubes
1 pkg dry onion soup mix
1 can cream of mushroom soup (condensed)
1/2 lb fresh mushrooms
2 cups burgundy wine
flour
salt and pepper to taste
oil
Roll meat in flour with salt and pepper added. Brown in oven with oil. Combine soup mix, soup, mushrooms, and wine. Heat gently in a large casserole dish.
Add meat and bake, covered, for about 4 hours at 250 degrees.
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