Oven Stew

  • 2 pounds beef round steak, cut up (1-inch cubes)
  • 2 cups sliced carrots
  • 1 cup sliced celery
  • 2 medium onions, sliced
  • 1 can (6 ounces) water chestnuts, drained and sliced
  • 1 can (6 ounces) sliced mushrooms, drained
  • 3 tablespoons flour
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • 1 can (16 ounces) tomatoes
  • 1 cup red burgundy
  1. Mix meat, carrots, celery, onions, water chestnuts & mushrooms in Dutch Oven.
  2. Mix flour, sugar & salt; stir into meat mixture.
  3. Stir in tomatoes and wine.
  4. Cover tightly.
  5. Cook in 325 degree oven or on top of range for 4 hours.

Makes 6 servings