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2 1/2 lb. lean stew meat
1 can cream of mushroom soup
1 can (use empty soup can)
Burgundy wine
1 pkg. dry onion soup mix
garlic and mushrooms

In a Dutch oven, stir all ingredients together. Cover
and bake in a 325 degrees oven for 2 to 2 1/2 hours. Serve over rice
or egg noodles.
Hint: I sometimes lay halved carrots on top for the
last hour. I carefully remove them and serve separately.

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