MOTHER’S BEEF BURGUNDY
3 pounds boneless beef stew meat, trimmed
1 package dry onion soup mix
1 (10-ounce) can cream of mushroom soup
1 soup can of Burgundy wine
In a heavy Dutch oven, mix all ingredients together. Cover tightly with lid or foil. Bake at 350 degrees for 2 hours. Uncover and stir well. Recover tightly and bake 3-4 more hours at 275-300 degrees.