Instructions: Place the onion and celery in the bottom of the crockpot. Combine flour, paprika, salt, pepper, and celery seed in a plastic bag. Shake beef to coat thoroughly. In a large skillet, heat the oil; brown the beef.

Place browned beef in the crockpot. Add red wine to the hot skillet and stir to dislodge any browned bits. Pour over the beef along with the vinegar, then pour on the mushroom soup. Cover and cook on LOW for 8 to 10 hours. Serve over hot cooked noodles.

This recipe yields 4 to 6 servings.

NOTES :

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