2 lbs stew beef, cut into pieces
2 envelopes dry onion soup mix
1/2 cup red wine (I use Pinot Noir or a Cabernet) (I always use red wine but beef broth is also good)
2 cans cream of mushroom soup
2 (4 oz) cans sliced mushrooms, drained
1/4 -1/2 cup sour cream
Combine all (except sour cream) in crock pot; stir well. Cover and cook on low 8 hours. Before serving add sour cream and heat through. Serve over egg noodles. Serves 8
Note: If you have a small crock pot this can be halved for 4 servings. If using wine, use wine you will drink. Then compliment the meal with a glass of the same wine.