A Family Favorite Recipe

Tonight we had Beef Burgundy, a recipe that came from my aunt Linda. It's one I make often and we always enjoy it. The slow cooking of the beef makes it fall apart and the sauce is delicious. It also is very simple to put together, with only 5 ingredients.

Beef Burgundy (courtesy of Linda Pouchnik)

2 pounds stew beef, cut into 1" pieces
1 envelope onion soup mix
1 (10 1/2-ounce) can cream of mushroom soup (I used the healthy kind)
1 (4-ounce) can whole mushrooms
1/2 cup red wine (I buy the little 4-pack bottles of wine; I poured a whole bottle into the pot)

Combine all ingredients. Stir well. Cover and cook on Low for 8 to 12 hours or High for 5 to 6 hours.