Beef Bourguignon - cooking recipe

Ingredients

1 (4 to 5 lb.) boneless sirloin roast
1 c. Burgundy or other dry red wine
1 c. water
2 (10 3/4 oz.) cans cream of mushroom soup (undiluted)
1 (2.75 oz.) pkg. onion soup mix
2 lb. fresh mushrooms, sliced
1 c. chopped green pepper
1 lb. pearl onions, peeled
1/2 tsp. garlic powder
10 cherry tomatoes
fresh parsley sprigs
hot cooked rice

Preparation

Cut beef into 1 1/2-inch cubes; place in a 2 1/2-quart casserole.
Combine wine, 1 cup water, soup and soup mix; stir well and pour over beef.
Stir in mushrooms.
Cover and bake at 325\u00b0 for 2 hours.
Add green pepper, onions and garlic powder.
Cover and bake an additional 30 minutes.
Stir in cherry tomatoes.
Garnish with parsley sprigs.
Serve over rice.
Yields 10 to 12 servings.