2 lb. round steak
2 c. sliced carrots
1 c. sliced celery
2 med. onions
5 oz. can water chestnuts
6 oz. can mushrooms (drained)
3 heaping tsp. flour
1 lb. can stewed tomatoes
1 c. wine
2 med. potatoes
sugar

Heat oven to 325 degrees. In Dutch oven, mix steak cut in 1 inch cubes. Add carrots, celery, onion, water chestnuts and mushrooms. Stir in flour and a dash of sugar. Add tomatoes and wine (preferably port or burgundy). Cover and cook for 3 hours. Add potatoes if desired, the last 1/2 hour of cooking. Serves 6.