After-Ski Oven Stew N' Cider

• 4 lbs beef round steak, cut into 1-inch cubes
• 4 cups carrots, sliced
• 2 cups celery, sliced
• 4 medium onions, diced
• 2 (5 ounce) cans water chestnuts, drained and sliced
• 2 (6 ounce) cans sliced mushrooms, drained
• 1/4 cup flour, plus 2 tablespoons
• 2 tablespoons sugar
• 2 tablespoons salt
• 2 (16 ounce) cans tomatoes
• 2 cups Burgundy wine (or use 2 cups water plus 2 teaspoons instant beef bouillon to substitute the Burgundy wine)
• This stew is served with HOT CRAN-APPLE CIDER
• 2 quarts apple cider
• 1 1/2 quarts cranberry juice cocktail
• 1/4 cup brown sugar (packed)
• 4 large cinnamon sticks
• 1 1/2 teaspoons whole cloves

1. Heat oven to 325u0b0F. In roasting pan or 2 Dutch ovens, mix meat, carrots, celery, onion, water chestnuts and mushrooms.
2. Mix flour, sugar and salt and stir into meat mixture. Then stir in tomatoes and Burgundy. Cover.
3. Bake 4 hours or until meat is tender.
4. CRAN-APPLE CIDER: in a large kettle or pot, combine all the ingredients. Heat to boiling; reduce heat and simmer 15 to 20 minutes. Strain. Makes 25 servings (about 1/2 cup each).

beef round steak, carrots, celery, onions, water chestnuts, mushrooms, flour, sugar, salt, tomatoes, wine, apple cider, cranberry juice cocktail, brown sugar, cinnamon sticks, whole cloves

Taken from www.food.com/recipe/after-ski-oven-stew-n-cider-422043 (may not work)