Sherried Beef - cooking recipe

Ingredients

3 lb. stew beef or large chuck roast, cut into bite size pieces
2 cans cream of mushroom soup
1 (6 oz.) can mushrooms
3/4 c. sherry or other wine
1/2 to 1 pkg. onion soup mix

Preparation

Combine all the ingredients (you don't even have to brown the meat) in a large casserole.
Cover and bake at 325\u00b0 for 3 hours or in a crock-pot on low all day.
(If it cooks a little longer, no harm is done.)
Excellent served over rice or noodles.