Beef Burgandy

Yesterday I tried this recipe and it was really good! It's definitely a keeper! It's a great recipe for Sunday, you make it before church, stick it in the oven, and it's done when you get home.

2 lb. bottom round steak meat, cut into 1-inch cubes (you can probably also use "stew meat" from the grocery store)
4 medium carrots, sliced
2 medium onions, sliced
2 medium stalks celery, sliced
1 8-oz. can mushrooms, drained
1 8-oz. can water chestnuts, drained
1 tsp. salt
3 Tbsp. flour
1 tsp. dried mustard
1 tsp. dried thyme leaves
1/4 tsp. pepper
1 cup water
1 16-oz. can whole tomatoes, undrained
1 cup red wine (1 cup beef broth can be substituted for the wine, but if you do this, omit the 1 tsp. salt)
About 3 small beef buillion cubes

Mix beef, carrots, celery, onion, mushrooms and water chestnuts in a 4-qt. casserole dish. Mix flour, salt, thyme, mustard and pepper; stir into beef mixture. Stir in remaining ingredients. Break up tomatoes with a fork. Cover and bake at 325 until beef is tender and stew is thickened, about 4 hours. Serves 8.

I served mine with garlic mashed potatoes and salad, it was very good!