Ingredients:
2 lbs beef for stew, cut into 1-inch cubes
1 can (4 oz) mushrooms
1 envelope (1 oz) dry onion soup mix
1/3 cup red or white wine
1 can (10 oz) cream of mushroom soup, undiluted
Hot cooked egg noodles
Directions:
Combine all ingredients in a 4 1/2 qt slow cooker. Cover; cook on LOW 8-12 hours.
Serve over hot noodles.
Serves 4-6
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