Oven Stew - cooking recipe

Ingredients

2 1/2 Tbsp. margarine
1/4 c. minced celery
1/4 c. thinly sliced green pepper
1 clove garlic, minced
1/2 c. sliced onion
2 lb. beef stew meat or round steak
2 1/2 Tbsp. flour
1/4 tsp. pepper
1/2 tsp. sugar
1 1/2 tsp. salt
1 fresh tomato, peeled and diced (canned tomato, well drained may be substituted)
1 (4 oz.) can mushrooms, drained
2 c. beef broth or water
1/2 c. dry red wine (cooking red sherry substitute)
1/2 c. pimento-stuffed, sliced olives

Preparation

Melt the margarine in a skillet.
Add the celery, green peppers, garlic and onions.
Saute until softened and slightly browned.
Cut meat into 1-inch cubes.
Dust with the flour and seasonings.
Add to the skillet; saute until browned.
Stir in the sugar, salt, tomato, mushrooms, broth and wine.
Transfer to a buttered 3-quart casserole.
Cover.
Let stand several hours. Bake at 350\u00b0 for 2 hours (uncovered).
Stir in olives 5 minutes before done.
Note:
Start early afternoon.