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.