Slow Cooker Beef Mushroom Stroganoff

6-8 tsp. El Cid Mexican Bean Seasoning

2 lbs. boneless beef roast

2 (10.5 oz.) cans cream of mushroom soup
2 cups fresh or frozen green beans
1 package of dried onion soup mix

¼ cup burgundy wine (optional)

2 Tbsp. extra virgin olive oil
2½ cups water

Cut meat into 1-inch cubes. In slow cooker, combine meat, mushroom

soup, frozen or canned green beans, onion soup, wine, seasoning and

water.  Cook on high for 2 hours, reduce to low and cook for 4-6 hours.

Makes 2 to 3 servings.