Beef Burgundy

I am working from home and am reasonably productive. However, since I am cooking more meals at home than I usually do, I decided to eat up some food items that have been cluttering up my cabinets. The first item on that list was a bag of egg noodles. for which I decided to make Beef Burgundy. THIS MAKES A LOT - 4 really hearty servings or 6 if you've got smaller appetites. I froze half of this batch.

Herewith is my recipe:

1.5 lb stew beef
1 small onion or 1/2 a large onion, diced
2 cans cream of mushroom soup
1 packet dried french onion soup
1 cup red wine (not cooking wine - drinking wine but 2 Buck Chuck works great here.)
1 soup can of water
1 small can diced mushrooms (optional)
4 servings noodles or rice

Brown meat and onion in a skillet. (When I did this, about halfway into the process I realized that the electric skillet my Mom sent me home with would have been perfect for the job.) Once the meat is browned and the onions cooked, drain off the grease then add everything except the noodles / rice. Simmer on medium heat for an hour, stirring occasionally.

About 45 minutes into the simmering, make your noodles or rice as per the package directions. When they are done, combine and eat.