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.