Sherried Beef - cooking recipe

Ingredients

3 lb. stew beef or chuck roast, cut in 1-inch cubes
3/4 c. cooking sherry
2 cans cream of mushroom soup
1 envelope dry onion soup mix

Preparation

Place meat in large casserole or slow cooker with tight fitting cover (do not brown meat).
Heat mushroom soup, onion soup mix and sherry in a saucepan; do not add salt.
Pour over meat.
Cover casserole; bake in a 350\u00b0 oven for 3 hours; cook in slow cooker for 3 to 3 1/2 hours at medium setting.
Serve over noodles or rice. Serves 6 to 8.