Burgundy Stew - cooking recipe

Ingredients

2 lb. boneless beef chuck or stew beef
2 c. sliced carrots
1 c. sliced celery
2 medium onions, sliced
3 Tbsp. flour
1 Tbsp. sugar and salt
1 tsp. basil or marjoram
1 (16 oz.) can tomatoes
1 c. Burgundy
1 c. mushrooms (6 oz.), drained
1 c. water chestnuts (5 oz.), sliced

Preparation

Combine meat, carrots, celery and onions.
Mix flour, sugar, salt and basil; stir into meat mixture.
Stir in tomatoes and wine.
Cover tightly and bake at 300\u00b0 for 3 to 3 1/2 hours.
Sir in mushrooms and water chestnuts; cook 10 minutes longer.