Recipe by Barb G.
A very simple recipe, found it in a 1980 Old Fangled Recipe Book.
Top Review by Bergy
East & good discribes this dish to a tee. I did a half recipe - no problem, used Sirloin and cut the cooking time to4 hours - Tender and not over cooked. Great busy day recipe. Thanks Barbara for a recipe I'll be having again
- 2 lbs beef, cut into cubes
- 1 (10 1/2 ounce) can cream of celery soup
- 1⁄2 cup Burgundy wine
- chopped onion