Instructions: Brown the stew meat and onion in the oil in a large pot or dutch oven. Add the Golden Mushroom soup, seasonings, wine and enough water to generously cover the meat. Cover and simmer on low heat for several hours, stirring often and adding more liquid if necessary. About an hour before serving, add the potatoes and carrots. When they are soft, and the stew thick and golden brown in color, its ready. Serve over rice or with thick slices of sourdough bread.

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