2 tbsp. flour
2 tsp. salt
Dash of pepper
1 1/2 lb. beef chuck, cut in 1 inch cubes
2 tbsp. fat
1 can condensed tomato soup
1 c. water
1/2 c. red burgundy wine
1/2 c. chopped onion
1/2 tsp. basil leaves, crushed
4 med. potatoes, diced
4 med. carrots, cut in 1 inch pieces
1 med. onion, quartered

Combine flour, salt and pepper. Coat meat in seasoned flour, brown in hot fat in Dutch oven. Add soup, water, chopped onion and basil. Cover. Bake in 375 degree oven for 1 hour. Add vegetables and wine and cook one hour or until done. Serve over hot noodles. Serves 6.