(University of Newfoundland)
Fun story behind this recipe:
The glorious smell is a bonus. This recipe is not original to me, but too good and easy not to share.
2 lbs beef stew in 1 inch cubes
1/2 envelope onion soup mix
1 10 oz can cream of mushroom soup
1 4 oz can mushroom pieces, juice partly drained off
1/2 cup red wine
Combine all ingredients in a crock pot. Stir together well. Cover and cook on low for 8 to 12 hours,or 6 hours on "shift". Serve over noodles or rice.