Beef Burgundy

Okay, this recipe is my mom's.  I make it in a crockpot and by the time I get home, the house smells so good!  There are probably actual measurements in my mom's recipe, but I just eyeball it (and sometimes forget the cream soup until it is too late...and then panic-dialed my mother to learn how to thicken it...without cornstarch...or butter for a flour rue...thank goodness for moms with a sense of humor)!  This feeds about 4 people and you can serve it over egg noodles, white rice, or just with crusty bread.

Ingredients:

 1 lb of beef cubed

 1 pkg onion soup mix

 1 can cream of something soup (I like mushroom), optional

 beef stock or broth

 burgundy or merlot

 dash of Worchestershire sauce

Preparation:

  Add beef to crockpot.  Pour onion soup mix on top of beef.  Fill crockpot with stock until it halfway covers the beef.  Add wine to cover beef.  Add worchestershire and cream soup (if desired).  Cook until tender.  If not using cream soup, thicken with cornstarch or flour if desired.  Serve over egg noodles or white rice.