Beef Burgundy 4lbs. boneless beef chuck, cut in 1 to 2" cubes
Garlic Powder
2 cans golden mushroom soup
1 envelope onion soup mix
3/4 cup burgundy wine (any type will do)
1 cup sliced mushrooms, or a little more
6 medium carrots, sliced
Sprinkle meat with garlic and brown in non-stick dutch oven. Mix remaining ingredients, except carrots. Pour over meat, mix well and cover. Bake at 325 for 2 hours. Add carrots the last 30 minutes.
This is soooo good over egg noodle pasta or rice! With warm bisquits, of course.
Enjoy!
Submitted by Cara
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