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Recipe By: HUBERT
Serving Size: 12 Preparation Time :0:00


4 pounds Beef round steak, cut into 1-inch cubes
4 cups Carrots, sliced
2 cups Celery, sliced
4 medium Onions, sliced
2 cans Water chestnuts, sliced, drained -- (5 ounces each)
2 cans Mushrooms, sliced, drained -- (6 ounces each)
1/4 cup Gold Medal Flour
2 Tablespoons Gold Medal Flour
2 Tablespoons Sugar
2 Tablespoons Salt
2 cans Tomatoes (16 ounces each)
2 cups Burgundy *


Heat oven to 350 degrees F. In roasting pan or 2 Dutch ovens, mix meat, carrots, celery, onions, water chestnuts, and mushrooms. Mix flour, sugar, and salt; stir into meat mixture(s). Stir in tomatoes and burgundy. Cover; bake 4 hours or until meat is tender. Makes 12 servings.

*2 cups water plus 2 teaspoons instant beef bouillon can be substituted for the burgundy.

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