This is a really good dish. Recipe comes from the Cookbook published by the Rochester Historical Society in 2017. Pat Alagna is the name of the person who submitted this. Just wanted to give credit where it is due.

Ingredients

2 lbs. stewing beef - no need to brown first
1 pkg. dry onion soup mix
2 (4 oz) cans mushrooms, including juice
1 can Cream of Something soup - I used Cream of Onion and it was really excellent
3/4 cu. wine - white or red - your choice
Egg Noodles

Directions

Combine in heavy roaster or pottery casserole (with lid) the stewing beef, onion soup mix, mushrooms, soup and wine. Cover and bake at 300 degrees for 3-4 hours. Serve over noodles
These are my additions to this dish - 4 carrots (peeled and sliced), 1 large onion (sliced), 2 stalks of celery (sliced)