Burgundy Stew - cooking recipe

Ingredients

3 lb. beef stew meat
1 can mushroom soup (not cream of)
1/2 c. red wine
1 small can mushrooms
1 onion, sliced or chopped
tapioca

Preparation

Brown the beef; add soup, wine, mushrooms and onions.
Bake in pan or small roaster for 3 1/2 hours at 325\u00b0.
Thicken with tapioca.