Beef Burgundy - cooking recipe

Ingredients

1 lb. beef chunks
2 cans cream of mushroom soup, undiluted
1 large onion, cut into quarters
1/2 to 1 c. Burgundy wine
salt and pepper to taste

Preparation

You can buy a rump roast or stew beef as this gets tender because it cooks so long.
You combine all ingredients and you never have to stir it again.
Cook at 250\u00b0 for 5 hours, uncovered. Serve over rice or noodles.
This recipe can be doubled.
It never goes to waste.