2 lb. boneless beef steak or stew (bite size pieces)
1 c. chopped celery
1 can water chestnuts (drained and chopped)
4 tsp. sugar
32 oz. tomato wedges or bits
2 med. chopped onions
4 tsp. tapioca
Salt and pepper to taste
1 c. carrots, cooked
Cooked potatoes or rice
Mushrooms
1 1/2 c. burgundy wine (or to taste)

Mix the first 8 ingredients in a large casserole. Cook covered at 250 degrees for 4 hours in oven. Stir several times during cooling. Add potatoes, carrots and mushrooms during last 1/2 hour of cooking. - M. McN.

Leave out potatoes. Add mushrooms and up to 1 1/2 cups of burgundy. Serve over rice - K.J.

Can keep warm at 200 degrees until ready to serve, or cook a day or two ahead of time and refrigerate. Serves 10 to 12.

I prefer it Kay's way.