2 1/2 lbs. top round beef, cut in 1 in. sqs.
Flour
1 1/2 tbsp. paprika
1/2 tsp. garlic powder
Salt
Pepper to taste

Dredge beef in this. Brown in butter.

1 c. each of celery, green pepper, onion and mushrooms, chopped coarsely
1 bay leaf
Pour in 3 c. rich beef broth or stock

Place pan in hot oven. When broth begins to bubble, add 1/2 wine glass of Bordeaux or any good red wine. Reduce heat to 320 degrees and allow to simmer until meat is tender (about 2 hours), adding wine twice more. Saute' 6 tart apples, cored, slice 3/8 inch thick. Serve beef and wine over apples. Serve with French bread. GREAT!!!!!