2 lb. beef chuck cut in cubes
1/2 lb. fresh mushrooms
2 lg. tomatoes, peeled and chopped or 2 cans tomatoes
1 bay leaf
6 whole allspice
1 c. red wine

Dredge meat in salted flour and brown in butter in a heavy skillet. Add tomatoes and mushrooms and cook for a few minutes. Transfer to a large casserole with bay leaf, allspice and wine. Cover and bake in a 350 degree oven until meat is tender (about 1 1/2 hours), removing the cover for the last half hour to give dish a nice browned look. Serves 8.