Beef Bourguignon

• 1 (4 to 5 lb.) boneless sirloin roast
• 1 c. Burgundy or other dry red wine
• 1 c. water
• 2 (10 3/4 oz.) cans cream of mushroom soup (undiluted)
• 1 (2.75 oz.) pkg. onion soup mix
• 2 lb. fresh mushrooms, sliced
• 1 c. chopped green pepper
• 1 lb. pearl onions, peeled
• 1/2 tsp. garlic powder
• 10 cherry tomatoes
• fresh parsley sprigs
• hot cooked rice

1. Cut beef into 1 1/2-inch cubes; place in a 2 1/2-quart casserole.
2. Combine wine, 1 cup water, soup and soup mix; stir well and pour over beef.
3. Stir in mushrooms.
4. Cover and bake at 325u0b0 for 2 hours.
5. Add green pepper, onions and garlic powder.
6. Cover and bake an additional 30 minutes.
7. Stir in cherry tomatoes.
8. Garnish with parsley sprigs.
9. Serve over rice.
10. Yields 10 to 12 servings.

boneless sirloin roast, red wine, water, cream of mushroom soup, onion soup mix, fresh mushrooms, green pepper, pearl onions, garlic powder, tomatoes, parsley sprigs, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=534356 (may not work)