2 lb. beef boneless bottom or top round, tip or chuck steak, cut into 1" cubes
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 & pieces, drained
3 tbsp. all-purpose flour
1 tsp. salt
1 tsp. dried thyme leaves
1 tsp. dry mustard
1/4 tsp. pepper
1 can (16 oz.) whole tomatoes, undrained
1 c. water
1 c. dry red wine

Mix beef, carrots, celery, onions, water chestnuts and mushrooms in 4 quart Dutch oven or casserole. Mix flour, salt, thyme, mustard and pepper; stir into beef mixture. Stir in 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. Makes 8 servings at 225 calories each.

Note: 1 cup water and 1 teaspoon instant beef bouillon can be substituted for the wine.