Beef Burgundy - cooking recipe

Ingredients

2 lb. cubed beef (round, sirloin, chuck)
4 carrots, cut in 1-inch pieces
2 medium onion, sliced and separated into rings
2 c. canned tomatoes
1 c. tomato sauce
1 garlic clove
3 Tbsp. quick cooking tapioca
2 Tbsp. brown sugar
1/2 c. red Burgundy wine
1 tsp. salt or to taste
1/2 tsp. pepper or to taste
1 c. water chestnuts, drained and sliced
6 oz. can mushrooms
3 c. chopped potatoes

Preparation

Combine first 11 ingredients.
Cover casserole tightly and bake in preheated 250\u00b0 oven for 4 hours, then increase temperature to 300\u00b0 and add water chestnuts, mushrooms and potatoes.
Bake 1 hour longer.