Beef Burgundy a la Pat

Recipe By : Concord Hospital Admitting Cookbook

Serving Size : 4

• 2 pounds beef chuck roast -- cut in bite size pcs
• 1/2 package Lipton onion soup mix
• 1 can cream of mushroom soup
• 1 can mushrooms -- or fresh sliced
• 1/2 cup Burgundy

Combine beef, mushroom soup and soup mix in casserole dish. Cover and cook for 4 hours at 325F. Add mushrooms and cook 10 minutes longer. Before serving, pour in the burgundy. Serve with rice, green salad and French bread.
From P. Crafts