Beef Burgundy - cooking recipe

Ingredients

1 to 2 lb. lean beef, trimmed well of fat and cut in 1-inch square chunks (chuck, rump or round is good)
1/2 pkg. Lipton onion soup mix (dehydrated)
1 c. Burgundy wine
1 can mushroom soup (undiluted)

Preparation

Tumble the beef pieces in a Dutch oven with the soup mix.
Add 1 cup of wine and place in a 350\u00b0 oven for 1 1/2 to 2 hours.
Add soup after 1 hour; stir well.
It may be necessary to add water if in a \"holding pattern.\"
Serve over hot pasta.