Ingredients:
2 pounds stew meat, cubed
1 large onion, sliced
1 cup beef bouillon
1 stick margarine
1 small can mushrooms
3/4 cup burgundy cooking wine

Directions: Brown meat in large skillet, transfer to large baking dish. Brown onion in left over butter, place on meat. Heat mushrooms and bouillon in skillet and pour over meat and onions. Pour burgundy over all and bake at 250°F for 4 hours. Serve over cooked rice or in bread bowl.

Notes: My family loves this. I add a lot more mushrooms–they really taste good in this mixture.