The night before:
In a skillet heat olive oil over medium heat.
Add meat and season with a little salt and pepper.
When the meat starts to brown, add onions and minced garlic and continue to cook until the onions take on a golden color and soften.
Stir in the red wine and cook for 1 to 2 minutes.
Remove from heat and cool and place in refrigerator.
The morning of:
Place meat mixture into the crock pot.
Add the cream of mushroom soup and beef broth.
Stir until everything is well blended.
Place lid on crock pot and turn on low for approximately 4-6 hours.
Prior to serving stir in sour cream and add salt and pepper to taste.
Serve over egg noodles.