2 to 3 pounds beef stew meat, cut in 2 inch chunks
2 cans (10.75 ounces) cream of mushroom soup
1 envelope (1 ounce) dry onion soup mix
1/2 cup dry white wine
1/2 cup water
8 ounces sliced mushrooms
1 cup sour cream
Hot cooked egg noodles.
In a bowl whisk together mushroom soup, onion soup mix, wine, and water. Place beef in the crock pot. Add soup mixture. Stir well. Cook on low for 6 to 8 hours. Add mushrooms and cook on high for about 30 minutes or until they are tender. Stir in sour cream right before serving. Serve over noodles.