* 2 pounds boneless beef chuck, cubed and trimmed of all fat
* 1/4 cup vegetable oil
* 1 can (10.5-oz size) onion soup
* 1 can (10.5-oz size) cream of mushroom soup
* 1/4 cup burgundy wine
Directions:
Heat oven to 250° F. Brown meat in oil in a Dutch oven or heavy oven-proof
pot. Mix together the soups and wine; pour over meat. Cover and bake for
5 hours, stirring occasionally.
Note: Can be baked at 350° F for 3 hours or until tender.