In a large skillet brown the meat, half at a time, in hot oil. Drain off fat. In a 3-1/2- to 5-quart slow cooker combine celery soup, mushroom soup, Burgundy, and onion soup mix. Stir in meat and mushrooms.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. If desired, serve over hot cooked pasta. Makes 6 servings.