4 lb. beef round steak, cut into 1-inch cubes
4 c. sliced carrots
2 c. sliced celery
4 med. onions, sliced
2 (5 oz.) cans water chestnuts, drained and sliced
2 (6 oz.) cans sliced mushrooms, drained
1/4 c. plus 2 tbsp. flour
2 tbsp. sugar
2 tbsp. salt
2 (16 oz.) cans tomatoes
2 c. bouillon broth

2 cups of water plus 2 teaspoons instant makes beef bouillon

Preheat oven to 325 degrees. In roasting pan, mix meat, carrots, celery, onions, water chestnuts, and mushrooms. Mix flour, sugar and salt; stir into meat mixture. Stir in tomatoes and bouillon; cover. Bake 4 hours or until meat is tender. Makes 12 servings.