Stacy's Merlot Beef Tips

• 4 lb stew beef
• 1 cup flour (self rising or all purpose)
• 3/4 stick butter
• 2 envelope lipton onion soup mix
• 1 tbsp Beef Boullion
• 2 can cream of mushroom soup
• 1 1/2 cup Merlot
• 1 can mushrooms

1. In a bowl, mix flour and salt & pepper (to your liking) together.
2. Pour into plastic baggie and drop the stew meat in to coat.
3. in a Dutch oven over Med heat melt butter.
4. Add coated stew beef and brown.
5. Once beef is browned on all sides, add all the remaining ingredients.
6. ***NOTE: Save the flour mixture that was in the baggie to the end if you need to tighten up the consistancy.
7. Bring contents to a boil and lower heat to slow simmer.
8. Cover and cook approximately 3 1/2-4 hours, stirring occationally.
9. Its done when the meat is so tender you can break with a fork.
10. The consistancy may be too loose for your individual liking (personal preference).
11. If so add some of the flour from the baggie to a cup of cold water and mix.
12. Slowly add to Dutch oven.
13. It will thicken gradually.
14. Serve with egg noodles or rice.

stew beef, flour, butter, onion soup, boullion, cream of mushroom soup, merlot, mushrooms

Taken from cookpad.com/us/recipes/336215-stacys-merlot-beef-tips (may not work)