Beef Burgundy

Directions

1. 1
   Coat large (10-inch) pan or skillet with Pam.
2. 2
   Heat pan, brown cubed beef; drain off excess fat by pouring pan contents through a colander.
3. 3
   Return beef cubes to pan.
4. 4
   Season lightly with Lawry's seasoned salt.
5. 5
   Add French onion soup (2 cans), water and Burgundy.
6. 6
   Cover and simmer for 2 hours; stir occasionally. Uncover and cook down to desired thickness.
7. 7
   Serve over noodles or rice.
8. 8
   Serves 4 to 6.