Beef Bourguignon

• 2 lbs sirloin tip roast, cut in 1/2-inch cubes
• 1 cup red wine
• 1 cup water
• 2 (10 1/2 ounce) cans cream of mushroom soup
• 1 (2 1/2 ounce) package dry onion soup mix
• 12 lb mushroom, sliced
• 12 cup green pepper, chopped
• 12 lb white pearl onion
• 12 teaspoon garlic powder
• chopped fresh parsley
• hot cooked rice

1. Place beef in 3 qt casserole.
2. Combine wine, water, both soups and mix well.
3. Pour over beef.
4. Stir in mushrooms, green peppers, onion and garlic powder.
5. Cover and bake at 325 for 3 hours; stirring occasionally.
6. Garnish with parsley and serve over rice.

red wine, water, cream of mushroom soup, onion soup, mushroom, green pepper, white pearl onion, garlic, fresh parsley, rice

Taken from www.food.com/recipe/beef-bourguignon-185630 (may not work)