I used only 2 lbs of stew meat, reduced-sodium cream of mushroom soup and added a couple of splashes of red cooking wine. I seasoned the meat with garlic powder and flour, seared it in oil, and then cooked on high for about 4 1/2 hours, adding sliced carrots, mushrooms, and frozen peas with pearl onions during the last hour of cooking. The meat came out fairly tender, but I think it's always best to cook on low heat in a crockpot if time permits. This made plenty of gravy and had a nice flavor - with the vegetables, it reminded me of pot roast. Easy and tasty - my husband ate it open-faced on a thick slice of bread with mashed potatoes, and he loved it.
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