Ingredients

• 1 1/2 pounds cubed beef stew meat
• 1 (10.75 ounce) can condensed golden mushroom soup
• 1 (4.5 ounce) can sliced mushrooms, undrained
• 1 (1 ounce) package dry onion soup mix
• 1/4 cup red wine (optional)
• 1 pinch black pepper to taste
• 1 cup uncooked white rice
• 2 cups water

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Instructions

1. Combine the stew meat, mushroom soup, mushrooms with their liquid, and onion soup mix in the crock of a slow cooker. Pour in red wine, if desired. Season with pepper.
2. Cook on Low for 8 to 10 hours, or on High for 4 to 6 hours.
3. In the last half hour of cooking time, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.