Beef Burgundy

• 1 12-2 lbs stew meat
• 2 (10 3/4 ounce) cans cream of mushroom soup
• 1 (8 ounce) can mushroom stems and pieces, drained
• 1 large onion, sliced thin
• 2 garlic cloves, minced
• 13 cup Burgundy wine
• salt and pepper, to taste

1. Mix all ingredients together.
2. Cover and bake at 350 degrees for 1/2 hour.
3. Stir, and lower oven temperature to 325 degrees.
4. Cover and continue cooking for 2 1/2 hours more.
5. No peeking.
6. Serve with buttered egg noodles.

stew meat, cream of mushroom soup, mushroom stems, onion, garlic, wine, salt

Taken from www.food.com/recipe/beef-burgundy-317020 (may not work)