Beef Burgundy a la Pat

1 (2 pound) beef chuck roast, cut into bite-size pieces
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 bake for 4 hours at 325 degrees F. Add mushrooms and cook 10 minutes longer. Before serving, pour in the burgundy.

Serve with rice, green salad and French bread.

Serves 4.

Recipe by: Concord Hospital Admitting Cookbook