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.