Cut round steak into cubes.

Chop the onion.

Brown the cubed steak, chopped onions, and dried minced garlic in hot oil in a skillet. Avoid overcrowding the pan to ensure proper browning.

Transfer the browned meat mixture to a slow cooker.

Add beef broth (or beef consommé) to the slow cooker.

Pour Burgundy wine into the slow cooker, using the empty beef broth can to measure the wine.

Add drained mushrooms to the slow cooker.

Season the mixture with salt and pepper to taste.

Simmer in the slow cooker for approximately 2 hours, or until the beef is tender.

Serve hot over noodles or rice.