2 lbs. beef boneless bottom or top round, tip or chuck steak, cut into
1 inch pieces
4 med. carrots, sliced (about 2 c.)
2 med. stalks celery, sliced (about 1 c.)
2 med. onions, sliced
1 can (8 oz.) water chestnuts, sliced
1 can (8 oz.) mushroom stems and pieces, drained
3 tbsp. flour
1 tsp. salt
1 tsp. dried thyme leaves
1 tsp. dry mustard
1/4 tsp. pepper
1 c. water
1 c. dry red wine (1 c. water and 1 tsp. instant beef bouillon can be substituted
for wine)
1 can (16 oz.) whole tomatoes, undrained

Mix beef, carrots, celery, onions, water chestnuts and mushrooms in Dutch oven or 4 quart casserole. Mix flour, salt, thyme, mustard and pepper; stir into beef mixture. Stir remaining ingredients. Break up tomatoes with fork. Cover and bake in 325 degree oven until beef is tender and stew is thickened, about 4 hours. 8 servings.