Ingredients
- 2 pound stew beef
- 10 1/2 oz cream of mushroom soup
- 1/2 cup wine (red)
- 4 oz mushrooms (whole)
- 1 3/8 oz dry onion-soup mix
Combine all ingredients in CROCK-POT. Stir together well. Cover and cook on Low 8 to 12 hours. Serve over noodles or rice. (High: 3 to 4 hours). This recipe may be doubled.
