Beef Burgundy Over Rice - cooking recipe

Ingredients

4 lb. beef roast, cut in 1-inch cubes
2 cans cream of mushroom soup
1 pkg. dried onion soup
1 can mushrooms
1 Tbsp. Worcestershire sauce
pepper
2 c. Burgundy wine
8 c. cooked rice (maximum) or 4 c. (minimum)

Preparation

Mix all together in roasting pan or similar pot.
Cover and cook 4 hours at 350\u00b0.
If not thickening by 1 hour before done, remove lid and allow to cook, uncovered, until it looks thick enough.
Cook longer than 4 hours as long as liquid doesn't cook away or get too thick.