BURGUNDY STEW

This is a low and slow recipe that can easily be adapted to a crockpot.

INGREDIENTS

2 pounds round steak, cubed

4 carrots, sliced

1 cup sliced celery

1 medium onion, peeled and sliced

1 cup water chestnuts, drained and sliced

2 cups cut up tomato

2 tablespoons tapioca

1 cup burgundy wine

1 small can sliced mushrooms

1 tablespoon sugar

1 tablespoon salt

DIRECTIONS

Mix all together in 3 quart casserole. Bake at 325 degrees for 4 hours.