|Round beef steak||2 Pound, cut into 1 inch cubes|
|Sliced carrots||2 Cup (32 tbs)|
|Sliced celery||1 Cup (16 tbs)|
|Onions||2 Medium, sliced|
|Canned water chestnuts||5 Ounce, drained|
|Canned sliced mushrooms||6 Ounce, drained|
|Canned tomatoes||16 Ounce|
|Red burgundy wine||1 Cup (16 tbs)|
Mix meat, carrots, celery, onions, water chestnuts and mushrooms in Dutch oven.
Mix flour, sugar and salt; stir into meat mixture.
Stir in tomatoes and wine.
Cover tightly; cook in 325Â° oven or on top of range 4 hours.
Bread in the Round (page 71) goes well with this easy but elegant stew.