Beef Burgundy - cooking recipe

Ingredients

2 lb. stew beef, cut in cubes, or sirloin tip roast cubes
1 pkg. dry onion/mushroom soup mix
2 cans cream of mushroom soup (don't dilute)
1 can Burgundy wine
1 small can sliced mushrooms
6 to 8 green bell peppers (do not precook)
2 lb. ground meat
1 c. uncooked rice (do not precook)
2 raw eggs
1 or 2 onions, chopped
48 oz. tomato sauce (I use prepared spaghetti sauce; it's already cooked and seasoned)

Preparation

Cut tops off of bell peppers; remove core and seeds.
Wash peppers.
Remove and discard the stems from pepper tops and chop the tops.