2 pounds stew meat, cut into 1-inch cubes
1 envelope onion soup mix
1 can cream of mushroom soup
1 (4 ounce) can mushrooms, drained
1/2 cup red wine or beef broth
1/2 cup sour cream
Combine all ingredients except sour cream. Stir together well. Add to slow cooker.
Cover and cook on LOW for 8 to 12 hours or on HIGH for 5 to 6 hours.
At the end of cooking, stir in sour cream.
Serve over noodles or rice.