Categories: Meats, Beef, Stews, Main dish 
      Yield: 6 servings 
  
      2 lb Stewing beef, cubed 
    1/4 c  Flour (all purpose) 
    1/2 ts Salt 
    1/4 ts Black pepper 
      2 c  Beef stock 
    1/2 c  Dry red wine 
      1 cn Tomatoes 14oz drained 
      5    Carrots, sliced 
      2    Onions, sliced 
  1 1/2 c  Mushrooms, sliced (1/4 lb) 
    1/2 ts Rosemary, crushed and dried 
  
  In a bag, toss beef with flour, salt and pepper. Arange beef on a baking 
  sheet; bake in 500 F (260 C) oven for 10 to 15 minutes or until lightly 
  browned. Meanwhile in a large Dutch oven, combine beef-stock, wine, 
  carrots, onions mushrooms and rosemary, breaking up tomatoes with a fork; 
  bring to the boil. Add browned beef; bake in 300 F (150 C) oven for 2 hours 
  or until beef is tender.