Beef and Wine

App & Osborne Family Cookbook 2004
Barbara Ward

3 lbs. stew beef
2 cans mushroom soup (undiluted)
1 pkg. onion soup mix
3/4 C sherry, wine or water
1 can mushrooms, drained (add 1 hour before serving)

1. Mix first four ingredients together in Dutch oven.
2. Cover and bake @ 325 degrees for 3 hours or 6 hours @ 250 degrees.
3. Stir occasionally and add mushroom’s the last hour of cooking. Add water or wine as needed.
4. Serve over rice or noodles.

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