Beef Burgundy - cooking recipe

Ingredients

Pam cooking spray
1 1/2 to 2 lb. beef cubes (stew meat is okay)
dash of Lawry's seasoned salt
2 (10 1/2 oz. each) cans French onion Campbell's condensed soup
1/4 soup can water
3/4 soup can Burgundy wine

Preparation

Coat large (10-inch) pan or skillet with Pam.
Heat pan, brown cubed beef; drain off excess fat by pouring pan contents through a colander.
Return beef cubes to pan.
Season lightly with Lawry's seasoned salt.
Add French onion soup (2 cans), water and Burgundy.
Cover and simmer for 2 hours; stir occasionally. Uncover and cook down to desired thickness.
Serve over noodles or rice.
Serves 4 to 6.