4 lbs. beef round steak, cut into 1" cubes
4 cups sliced carrots
2 cups sliced celery
4 medium onions, sliced
2 cans (5oz each) water chestnuts, drained and sliced
2 cans (6oz each) sliced mushrooms, drained
1/4 cup plus 2 tbsp. Gold Medal flour
2 tbsp. sugar
2 tbsp. salt
2 cans (16oz each) tomatoes
2 cups Burgundy (2 cups water plus 2 tsp. instant beef bouillon can be substituted for the Burgundy.)

Heat oven to 325F. In roasting pan or 2 Dutch ovens, mix meat, carrots, celery, onions, water chestnuts and mushrooms. Mix flour, sugar and salt; stir into meat mixture(s). Stir in tomatoes and Burgundy. Cover, bake 4 hours or until meat is tender.

12 servings