No-Peek Stew - cooking recipe

Ingredients

3 lb. beef stew meat, cut in 1-inch cubes
1 (10 3/4 oz.) can condensed golden mushroom soup
1 (8 oz.) can small whole carrots, drained
1 (8 oz.) can small whole potatoes, drained
1 (6 oz.) can sliced mushrooms, drained
1/2 c. beef broth
1/2 c. red wine
1/2 envelope dry onion soup mix (1/4 c.)

Preparation

Trim off all fat from meat.
Combine all ingredients in slow-cooker.
Cook, covered, at low heat setting for 9 to 10 hours.
Makes 8 cups, about 5 servings.