2 lbs. beef, cut into 1" cubes
4 med. carrots, sliced
2 med. celery stalks, sliced
2 med. onions, sliced
1 can (8 oz.) water chestnuts
3 tbsp. all-purpose flour
1/2 tsp. salt
1 tsp. thyme
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, cover and bake in 325 degree oven until beef is tender (about 4 hours).