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Amy's Just Leave it Beef and Wine


3 to 4 pounds chuck roast or stew meat, cut in 2-inch cubes

1 can (10.75 ounces) cream of mushroom soup

1 can (10.75 ounces) cream of celery soup

1 can (10.75 ounces) cream of chicken soup

1 cup dry red wine

1 packet (1 ounce) dry onion soup mix

2 tablespoons Worcestershire sauce


Mix all ingredients together. Bake covered in a large casserole in a preheated 300 degree oven for 3 to 4 hours until beef is tender. Serve over warm noodles or mashed potatoes. You can also make this is a slow cooker. Cook on low for 6 to 8 hours, until beef is tender.


You can add 8 ounces sliced or while button mushrooms the last half hour of baking or serve with the dish with sautéed mushrooms.

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