1 lb.        Stewing beef cubes
1             large onion cut into wedges
1             clove garlic crushed
2             large stalks f celery cut into 1" (2.5cm) angled slices
1             can whole seasoned tomatoes 28 ounces or 796 ml size can
1/2tsp.    dried thyme
1/2          cup dry red wine
1 tsp       concentrated liquid beef stock (example bovril)
1 cup       fresh mushrooms cut into quarters

Brown beef cubes on all sides in a lightly oiled skillet
Remove and place in an oven proof casserole dish, set aside for now
Add onions, celery, and garlic to the skillet and cook 3 minutes stirring often on med-high heat. Add remaining ingredients except for the mushrooms. Bring to boiling point stirring constantly.
Season with salt and pepper to your liking. Pour over the beef cubes.
Cover casserole dish and place in 350 degree oven (180 celcius)
After baking for 1 hour, add mushrooms and cook for another 1 1/4 hours
Remove the lid and bake another 15 minutes.

Serve over cooked noodles or mashed potatoes