Beef Stew With Red Wine

INGREDIENTS:                                                                                                                                                                                    • 2 pounds stewing beef, cut in 1-inch cubes
• 1 envelope onion soup mix
• 1/2 cup burgundy, dry red wine
• 1 can cream of mushroom soup
• 1/4 cup quick cooking tapioca
• 1 can mushrooms, whole, (4 ounces)

PREPARATION:

1. Combine all ingredients in slow cooker, stirring to mix well.
2. Cover and cook on LOW 9 to 11 hours (about 4 to 6 hours on HIGH).
3. Serve with hot cooked noodles or rice.