Ingredients
3 pounds beef stew meat, cut into 1 1/2-inch chunks
2 cups burgundy wine (or other dry red wine)
1 (10.5-ounce) can condensed cream of mushroom soup
1 (1-ounce) packet dry onion soup mix
1 tablespoon Worcestershire sauce
Directions
Place the raw beef stew meat in an even layer in the bottom of your slow cooker, breaking up any large clumps so the pieces are spread out a bit.
Sprinkle the dry onion soup mix evenly over the beef, trying to cover as much of the surface as you can so the flavor is well distributed.
In a medium bowl, whisk together the condensed cream of mushroom soup and Worcestershire sauce until mostly smooth. It doesn’t need to be perfect, just combined so it will blend into the wine and juices as it cooks.
Spoon the soup mixture over the beef and onion soup mix in the slow cooker, spreading it gently with the back of the spoon so most of the meat has some of the mixture on top.
Slowly pour the burgundy wine over the beef and soup mixture in the slow cooker. You should see the wine pooling around the meat and starting to mix with the soup and seasonings. Do not stir; leaving it layered helps the beef braise gently in the wine.
Cover the slow cooker with the lid and cook on LOW for 7 to 8 hours, or on HIGH for 4 to 5 hours, until the beef is very tender and easily pulls apart with a fork.
Once the beef is tender, give everything a gentle stir to mix the wine, soup, and juices into a smooth, rich sauce. Taste and adjust seasoning with a pinch of salt and black pepper if needed.
Turn the slow cooker to WARM until you’re ready to serve. Spoon the beef and plenty of sauce over mashed potatoes, noodles, or your favorite side and enjoy while hot.