2 tbsp. flour
1 1/2 tsp. salt
Dash pepper
1 1/2 lbs. beef chuck, cut into 1 inch cubes
2 tbsp. Crisco
2 cans condensed tomato soup
2 soup cans water (2 1/2 c.)
1 1/2 c. chopped onions
4 med. potatoes
4 med. carrots
1/2 c. water

Combine flour, salt and pepper; use to coat meat. In Dutch oven, brown meat in hot Crisco; add soup, water and onions. Cover and bake at 375 degrees for 1 hour. Pare and cube potatoes and cut carrots into one inch pieces; add to stew mixture with water. Cover and bake at 375 degrees for 1 hour or until tender. Makes 4 to 6 servings.