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Submitted by: Pam Lunn from Pensacola, FL
Originally shared on the web 06/09/2021

3 lbs. beef sirloin, cut into cubes
10-1/2 oz. can French onion soup
10-1/2 oz. can beef consommé
1 c. vegetable cocktail juice
1 c. Burgundy wine or beef broth
1/2 c. brown sugar, packed
1 t. garlic powder
1 t. dried oregano
1/2 t. celery salt
2 bay leaves
3 T. cornstarch
1/3 c. cold water
2 to 3 c. egg noodles, cooked
butter to taste

Place beef cubes in a Dutch oven. Add soups, vegetable juice, wine or broth, brown sugar and seasonings; mix gently. Cover and bake at 300 degrees for 3 to 4 hours, stirring occasionally. Remove from oven; discard bay leaves. Combine cornstarch and cold water in a small bowl, stirring well. Stir cornstarch mixture into beef mixture. Place Dutch oven on stovetop; cook and stir over medium-high heat until gravy thickens. Toss noodles with butter; serve beef and gravy over noodles. Makes 6 to 8 servings.