My Beef Burgundy

• 2 lbs cubed lean stew meat
• vegetable oil cooking spray
• 4 cloves garlic, minced
• 1 (12 ounce) bottle burgundy cooking wine (I use Regina)
• 1 (10 3/4 ounce) can cream of mushroom soup, undiluted
• 1 (10 1/2 ounce) can beef consomme, undiluted
• 1 (1 ounce) envelope onion soup mix (I use Lipton)
• 1 large onion, chopped
• 1 medium egg noodles or 1 medium white rice

1. Coat with cooking spray large family size skillet with lid; place over medium-high heat until hot.
2. Add meat; cook until no longer pink.
3. Drain well; set aside.
4. Wipe pan with paper towels to remove any drippings.
5. Coat same pan with cooking spray; place over medium-high heat.
6. Add garlic; saute 1 minute.
7. Add wine, cream of mushroom soup, beef consomme and onion soup mix; stir well, and bring to a boil.
8. Return meat to pan; stir in onions.
9. Cover; turn heat down to low, and simmer for 1 to 1 1/2 hours.
10. Cook egg noodles according to package; drain noodles well.
11. Serve meat mixture over hot noodles, or rice if you prefer.

meat, vegetable oil cooking spray, garlic, cooking wine, cream of mushroom soup, beef consomme, onion soup, onion, egg noodles

Taken from www.food.com/recipe/my-beef-burgundy-104668 (may not work)