3 lbs. beef stew meat
1/2 c. flour
1 c. tomato sauce
2 tbsp. salt
1/2 tbsp. black pepper
1/2 c. water
1 c. celery, sliced
3 onions, peeled, quartered
1 tbsp. basil leaves
1/4 tbsp. tarragon
1 tbsp. parsley flakes
1 clove garlic, minced
8 potatoes, quartered
8 carrots, quartered
1 lb. mushrooms, sauteed

Trim excess fat from meat, cut meat into cubes. Brown in some of fat trimmed from meat. Turn into 3 1/2 quart casserole. Add all ingredients except mushrooms to meat. Cover and cook two hours in a preheated slow oven, 325 degrees. Remove cover and add mushroom slices. Thicken with flour and water if necessary. Return to oven and cook 30 minutes more. Serves 8.