Beef Stroganoff

from the kitchen of Miranda

1-2 lb. stew meat
1 envelope dry onion soup mix
1 can cream of mushroom soup
3 Tbsp. red wine vinegar
¾ c. sliced fresh mushrooms
¼ c. quick cooking tapioca
1 c. sour cream

Combine all ingredients except the sour cream in crock pot. Stir well. Cook on low 8 to 12 hours or on High 4-6 hours. Stir in sour cream. Serve over hot, buttered noodles.