Cookin’ with Carolyn Beef Burgundy

Cookin’ with Carolyn Beef Burgundy

1-1/2 to 2 pounds stew beef, cut into1″ cubes
1 can cream of mushroom condensed soup
1/2 can red wine (burgundy)
1 Tbsp. chopped fresh garlic or 1/4 to 1/2 tsp. garlic powder
1 c. fresh mushrooms, sliced
Mix ingredients together (do not brown meat). Bake, covered, at 325 degrees for 3 hoursl. Last 20 min. remove and add sliced fresh mushrooms. If not beefy enough in flavor, add bouillon. Serve over rice or noodles. Serves 6-8.