4 lb. beef round steak, cut into 1" cubes
4 c. sliced carrots
2 c. sliced celery
4 med. onions, sliced
2 cans water chestnuts, drained & sliced
16 oz. fresh mushrooms, sliced
1/4 c. + 2 tbsp. all purpose flour
2 tbsp. sugar
2 tbsp. salt
2 (16 oz.) cans tomatoes with juice
2 c. Burgundy wine

Heat oven to 325 degrees. In roasting pan or 2 Dutch ovens, mix meat, carrots, celery, onions, water chestnuts and mushrooms. Mix flour, sugar, salt and stir into meat mixture. Stir in tomatoes and Burgundy. Cover and bake 4 hours or until meat is tender. Serves 12.

2 cups water plus 2 teaspoons instant beef bouillon can be substituted for the Burgundy.