Burgundy Stew - cooking recipe

Ingredients

2 lb. cubed round steak
4 to 6 sliced carrots
1 c. celery
2 onions, sliced
1 c. drained water chestnuts, sliced
3 Tbsp. cornstarch
1 c. sliced mushrooms
1 tsp. salt
1/2 to 3/4 c. Burgundy wine
1 Tbsp. sugar
2 cans diced tomatoes

Preparation

Do not brown meat.
Mix all ingredients well in Dutch oven. Bake at 325\u00b0 covered for 4 hours.
Serve in bowls over rice. Serves 6 to 8.