Just Leave It Beef and Wine
3 to 4 pounds chuck roast, cut in 2-inch cubes
1 can (10.75 ounces) cream of mushroom soup
1 can (10.75 ounces) cream of celery soup
1 can (10.75 ounces) cream of chicken soup
1 cup dry red wine (or a little more)
1 packet (1 ounce) dry onion soup mix
2 tablespoons Worcestershire sauce
Mix all ingredients together. Bake covered in a large casserole in a preheated 300 degree oven for 3 to 4 hours until beef is tender. Serve over warm noodles or mashed potatoes. You can also make this in a slow cooker. Cook on low for 8 hours or until beef is fall apart tender.
You can add 8 ounces sliced or white button mushrooms the last half hour of baking or serve with the dish with sautéed mushrooms. Delicious over buttered egg noodles. Also great with a dollop of sour cream and chopped parsley on top.