2 lbs. chuck steak, cubed
2 c. thickly sliced carrots
4 oz. can water chestnuts, drained
6 oz. can mushrooms, drained
1/2 tsp. basil
1/4 tsp. pepper
3 tbsp. flour
1 tbsp. sugar
1 tbsp. salt
16 oz. can tomatoes
1 c. burgundy wine

Put meat and all vegetables in heavy casserole or Dutch oven. Sprinkle with basil and pepper. Combine flour, sugar, and salt; sprinkle over meat. Pour tomatoes and burgundy over all. Break up tomatoes. Mix lightly. Cover and bake 3 1/2 to 4 hours at 325 degrees.