Chop onions and brown lightly in olive oil in a large skillet over medium heat. Remove to deep
casserole or Dutch oven. Dust meat with flour and brown well in the
skillet with salt, pepper, celery salt, garlic, and a little nutmeg.
Add to onions in casserole.
Add the butter to the skillet and cook mushrooms, stirring, until tender and browned. Transfer to the casserole. Pour beef stock
and red wine into the skillet and bring to a simmer, scraping up browned bits; pour over the meat and mushrooms in the large casserole. Cover tightly and bake at 325° for about 2 1/2 hours, or until beef is very tender. Serve with rice or noodles.
Calories per serving: 497
Fat per serving: 19.0g