My Beef Burgundy

This meal has become one of our family favorites. It does take some time to cook, but it makes the meat so tender. I think the time is well worth it. This is great with a side salad. Hope you all enjoy it too!

• Ready In: 1 hr 20 mins
• Serves: 12

Ingredients

• 2  lbs  cubed  lean stew meat
•  vegetable oil cooking spray
• 4  cloves garlic, minced
• 1 (12 ounce) bottle  burgundy cooking wine (I use Regina)
• 1 (10 3/4ounce) can  cream of mushroom soup, undiluted
• 1 (10 1/2ounce) can  beef consomme, undiluted
• 1 (1 ounce) envelope  onion soup mix (I use Lipton)
• 1  large onion, chopped
• 1  medium  egg noodles or 1  medium white rice

Directions

1. Coat with cooking spray large family size skillet with lid; place over medium-high heat until hot.
2. Add meat; cook until no longer pink.
3. Drain well; set aside.
4. Wipe pan with paper towels to remove any drippings.
5. Coat same pan with cooking spray; place over medium-high heat.
6. Add garlic; sauté 1 minute.
7. Add wine, cream of mushroom soup, beef consommé and onion soup mix; stir well, and bring to a boil.
8. Return meat to pan; stir in onions.
9. Cover; turn heat down to low, and simmer for 1 to 1 ½ hours.
10. Cook egg noodles according to package; drain noodles well.
11. Serve meat mixture over hot noodles, or rice if you prefer.