Easy Burgundy Stew

2 pounds boneless beef bottom or top round tip steak cut into 1-inch pieces 4 medium carrots , sliced 2 medium stalks celery, sliced 2 medium onions, sliced 1 can (8ounces) sliced warer chestnuts 1 can (8 ounce) mushroon stems and pieces , drained 3 tablespoons all-purpose flour

1 teaspoon salt 1 teaspoon dried thyme 1 teaspoon dried mustard 1/4 teaspoon pepper 1 cup water 1 cup dry red wine 2 large ripe tomatoes chopped mix beef, carrots, celery, onions, water chestnuts and mushrooms in a Dutch oven or a 4-quart casserole dish. Mix flour, salt, thyme, mustard and pepper; stir into beef mixture. Stir in the remaining ingredients. Cover and bake at 325 degrees until beef is tender and stew is thickened, aproximately 4 hours. Serves 8 320 calories per serving