Beef Burgundy - cooking recipe

Ingredients

4 lb. stewing beef or 4 lb. chuck roast, cut into small chunks
1 can cream of mushroom soup
1 can cream of celery soup
1 can cream of chicken soup
1 envelope onion soup mix
1/2 c. wine (optional)

Preparation

Cut beef into chunks and put into roaster (small).
Add soups; do not brown beef.
Bake at 300\u00b0 for 3 hours, covered.
Serve over noodles or rice.