Beef Burgandy

• 2 lb Beef (chuck, stew beef)
• 3 Carrots
• 1 cup celery (chunked)
• 2 medium Onions
• 2 cup Tomatoes diced (canned)
• 1 cup Tomatoe sauce
• 2 clove garlic
• 3 tbsp Tapioca (powder for cooking)
• 1 tbsp Sugar
• 1/2 cup Red Burgandy wine
• 1 cup Water chestnuts
• 6 oz Button mushrooms
• 2 lb Potatoes

1. Preheat oven to 250
2. Combine tomatoes, paste, wine, garlic, tapioca and sugar.
3. Add beef, carrots, onions and celery.
4. Cook for 4 hours.
5. Freeze after 4 hours if eating later.
6. Add potatoes, waterchest nuts and mushrooms.
7. Cook for an additional hour.

beef, carrots, celery, onions, tomatoes, tomatoe sauce, clove garlic, tapioca, sugar, red, water chestnuts, mushrooms, potatoes

Taken from cookpad.com/us/recipes/330721-beef-burgandy (may not work)