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.
Click here to receive weekly recipes, hand-selected by Amy Hanten, delivered directly to your email every Friday.