Ingredients:

• 2 lbs. beef round steak (cut for stew)
• 2 c. sliced carrots
• 1 c. sliced celery
• 2 med. onions, (sliced)
• 1 5 oz. can water chestnuts (drained and sliced)
• 1 6 oz. can sliced mushrooms
• 3 tbs. flour
• 1 tbs. sugar
• 1 tbs. salt
• 1 16 oz. can whole tomatoes
• 1 c. Burgundy

Preparation:

In roasting pan or dutch oven mix meat, carrots, celery, onion, water, chestnuts and mushrooms. Mix flour, sugar and salt, stir in meat mixture. Stir in tomatoes and burgundy. Cover and bake at 325° F / 170° C for 4 hours or until meat is tender.

( 1 c. beef broth can be substituted for the burgundy)