2 lbs round steak, cubed pieces

¼ cup butter

1 packet dry onion soup mix

1 cup dry red wine

1¼ cups water

Salt and ground black pepper to taste

Preheat the oven to 350 F. In a 10-inch skillet, add the butter and cubed meat, and brown the meat. Once browned, drain and discard the butter. Remove the meat and transfer it to a large, oven-safe casserole dish. Add the dry onion soup mix and stir to combine. Pour the red wine and water over the meat and tightly cover with foil. Bake for about two hours or until the meat is tender. Remove the casserole from the oven and let it rest for three to five minutes. Peel off the foil and serve hot, using a large spoon over mashed potatoes, buttered noodles, or rice.

Recipe courtesy of Suetta K Tingler, Corydon