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00:REM: EPYX Fast Loader Stew 

by Susan Sackett

10: 1 pound of stew beef (the "tough" cut)
20: 1 package of onion soup mix
30: 1 can of mushroom soup
40: 1/2 can of water
50: 1/2 can of red wine



60: READ: Into a large, greased, casserole dish put the stew beef.
70: READ: Sprinkle the onion soup over the beef.
80: READ: Pour (spread) the mushroom soup over the beef.
90: READ: Pour the water and wine over the top.
100: READ: Bake uncovered at 350 for about an hour
or until there is a thick gravy.

110: REM: Serve over noodles.
120: REM: Serves 4.



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