2 lb. lean ground beef
2 tsp. garlic salt
1/8 tsp. Worcestershire sauce
2 c. water
1/2 c. dry red wine
1 lb. can tomatoes
2 c. chopped celery
4 med. sized potatoes, pared and cubed
1 (8 oz.) can sm. whole onions, drained
1/4 c. cold water

Trim all fat from beef. Cut into one inch cubes. Place in non-stick Dutch oven with garlic salt, pepper, and Worcestershire sauce. Heat meat over medium heat until the liquid evaporates and the meat begins to brown in its own inner fat. Lower heat and simmer 1 1/2 hours or until meat is tender. Remove from heat and cool slightly. Refrigerate several hours or overnight.

Before dinner, remove meat from refrigerator and skim fat. Reheat to boiling. Add celery and potatoes. Cover and simmer 20 minutes or until vegetables are tender. Add onions and heat 5 minutes longer. In a cup, combine flour and the 1/4 cup of cold water until smooth. Stir into meat mixture. Cook, stirring constantly, until sauce thickens and bubbles for 3 minutes. Serves 8.