4 lbs. stew meat, cut into sm. pieces
4 c. sliced carrots
2 c. sliced celery
4 med. onions, sliced and broken apart
3 c. potatoes, diced 1 1/2 inch
2 cans sliced mushrooms (6 oz. each)
1/2 c. flour
1/8 c. sugar
1/8 c. salt
2 1/2 tsp. Kitchen Bouquet
2 (16 oz.) cans tomatoes
2 c. water or burgundy wine
3 tsp. instant beef bouillon

Bake at 375 degrees for 4 to 5 hours. Mix the flour, sugar, salt, and Kitchen Bouquet together. Spray large deep-long pan with Pam. In the long roasting pan, mix meat, carrots, celery, onions, potatoes, and mushrooms. Mix the water and bouillon in with flour mixture. Stir into meat mixture. Stir in tomatoes. Cover with foil and bake until meat is tender. Last 1/2 hour of baking, remove the foil. Serves 11 or 12.