|Boneless sirloin tip roast||5 Pound, cut into 1 1/2 inch cubes|
|Burgundy/Dry red wine||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Canned cream of mushroom soup||10 3⁄4 Ounce, undiluted (Two 10 3/4 Ounce Can)|
|Dry onion soup mix||2 1⁄2 Ounce (1 Package)|
|Mushrooms||3⁄4 Pound, sliced|
|Chopped green pepper||1 Cup (16 tbs)|
|Pearl onions||1 Pound (Peeled)|
|Garlic powder||1⁄2 Teaspoon|
|Hot cooked rice||1 Cup (16 tbs)|
Place beef in a 5 quart casserole.
Combine wine, water, soup, and soup mix stir well, and pour over beef.
Stir in mushrooms, green pepper, onions, and garlic powder.
Cover and bake at 325° for 3 hours, stirring occasionally.
Stir in cherry tomatoes, if desired.
Garnish with parsley sprigs.