1. Preheat oven to 300 degrees. 2. In 3 quart dutch oven, or any heavy bottom stove to oven proof pan with lid, brown beef in EVOO (you may have to do in batches), remove beef from pan leaving approx one T. oil remaining in pan - add more EVOO if needed. 3. Add onions scraping brown bits off the bottom - approximately 2 minutes. 4. Add mushrooms and garlic. 5. Saute onion, mushrooms, and garlic for additional 2 minutes. 6. Add red wine, soup, 1/2 soup can of water, parsley, salt, and pepper to taste. 7. Once flavor is satisfactory add beef back into dutch oven, cover, and then put into oven for 2-3 hours or until beef is tender. I find two hours to be plenty but it may require more time to ensure beef is tender to your taste, 8. Serve over buttered egg noodles or rice. Enjoy! ---------------------------------------------------------------------------
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