Beef Burgundy - cooking recipe

Ingredients

3 to 4 lb. stew meat or chuck roast
2 to 3 cans mushroom soup
1 pkg. onion soup mix
1/2 c. Burgundy
1/2 c. water (1 c. water if no Burgundy)

Preparation

Cut off fat from meat; cut into 1-inch pieces.
Combine all ingredients.
Bake, covered, for 3 hours at 325\u00b0.
Serve over rice, noodles or potatoes.
Serves 10 to 12.