2 lbs. boneless chuck
1/4 c. flour
1/2 tsp. salt
1/2 tsp. garlic salt
1/8 tsp. pepper
1/2 c. butter
1 onion, chopped
2 cans (4 oz.) mushrooms, drained
2 stalks celery, cut in 1/2 inch pieces
3 carrots, cut in 1/2 inch pieces
1 c. water
1 c. red wine
1 can (10 1/2 oz.) consomme
2 tbsp. flour
1/4 c. water

Cut meat into 2 inch cubes. Combine the 1/4 cup flour, salt, garlic salt and pepper. Dredge meat in flour mixture. Brown meat in butter. Add onion and mushrooms. Cook over low heat until onions are tender. Add next 5 ingredients. Cover, simmer, stirring occasionally for 2 hours or until tender. Combine the 2 tablespoons flour and water to make a paste. Stir into stew. Cook until slightly thickened. Yield: 8 portions.