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Subj:  Beef Burgundy/Crock Pot
From:  Apeget

Beef Burgundy/Herberger's Recipe Book

2 lbs stew meat
1 can cream of mushroom soup
1 can golden cream of mushroom soup
1 pakg Lipton onion soup mix
2 cans whole mushrooms or pieces (I use lots of fresh at the last minute)
1/2-3/4 cup red burgundy

Bake in crock pot on low for 6-8 hours or longer.  Serve with rice or buttered noodles,
warm bread, salad and wine!






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