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Lazy Beef Burgundy

List of Ingredients



3 to 4 lb. good quality chuck, cut into 1 ½ to 2 inch cubes
1 to 3 tsp garlic powder according to taste
2 cans (10 1/2 oz) cream of mushroom soup
1 envelope (1 3/8 oz) dry onion soup mix or chopped onions
3/4 C red wine
1 (8 oz) can sliced mushroom with liquid
1 (20 oz) bag frozen carrots and peas
kitchen bouquet or gravy master (about 2 T)
1 to 2 T cornstarch, diluted in a little mushroom liquid

3 to 4 lb. good quality chuck, cut into 1 ½ to 2 inch cubes
1 to 3 tsp garlic powder according to taste
2 cans (10 1/2 oz) cream of mushroom soup
1 envelope (1 3/8 oz) dry onion soup mix or chopped onions
3/4 C red wine
1 (8 oz) can sliced mushroom with liquid
1 (20 oz) bag frozen carrots and peas
kitchen bouquet or gravy master (about 2 T)
1 to 2 T cornstarch, diluted in a little mushroom liquid


Recipe



Sprinkle meat on all sides with garlic powder. Do not add salt. Place meat and all other ingredients except carrots and peas and wine in a Dutch oven, large casserole or small covered roaster. Mix; cover and place in preheated 325 oven. Cook 2 hours or longer until tender. Add carrots when meat is nearly tender (about 15-20 minutes before done). Stir in wine. If sauce too thin, add T of cornstarch in a small amount of water and stir in. Cook a few minutes longer. Serve over buttered noodles. Can be frozen. Makes 6 to 8 generous servings.