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This is an easy, go to fall favorite at our house when the mornings AND the evenings have that cool crisp feel that out last the 2-3 hours of warmth in the midday afternoons.

BEEF TIPS IN ONION WINE SAUCE
3-4 pounds boneless beef chuck roast, cut into 2 inch cubes
FRESH ground sea salt and black pepper
2 tablespoons garlic powder
16 ounce package baby carrots
1 cup rough chopped Vidalia onion
2 stalks celery, minced
2 cans Campbell’s Golden Mushroom soup
8 ounces sliced mushrooms
3/4 cup Marsala wine
1 (1 ounce) package Lipton onion soup

• Preheat oven to 325°.
• Spray a dutch oven with non-stick cooking spray.
• Generously season the beef chunks with the FRESH ground sea salt, black pepper and garlic powder.
• Place beef in dutch oven, cover with carrots and onions.
• Whisk together the golden mushroom soup, Lipton soup mix and Marsala wine until well combined.
• Pour over meat and veggies.
• Bake completely undisturbed for 3 hours until meat is tender.
• Serve over mashed potatoes.