Beef in Wine Sauce

4 pounds boneless beef chuck roast, cut into 2 inch cubes (I'm using venison)
2 Tbsp. garlic powder
2 cans condensed golden mushroom soup, undiluted
1 can (8 oz) sliced mushrooms, drained
3/4 cup dry sherry
1 envelope (about 1 oz) dry onion soup mix
1 bag (20 oz) frozen sliced carrots, thawed

1. Preheat oven to 325. Spray heavy 4 Qt. casserole or Dutch oven with cooking spray.
2. Sprinkle beef with garlic powder. Place in prepared casserole.
3. Combine canned soup, mushrooms, sherry & dried soup mix in medium bowl.
4. Cover; bake 3 hours or until meat is very tender. Add carrots during last 15 minutes of baking.

Makes 6-8 Servings.