2 tbsp. flour
2 tsp. salt
1/4 tsp. pepper
1 1/2 lb. beef stew (1-inch cubes)
2 tbsp. shortening
2 cans tomato soup
2 1/2 c. water
1/4 tsp. basil (optional)
4 potatoes (pared & cubed)
6 carrots (sliced)
2/3 c. water

Combine flour, salt, pepper and dredge meat. Brown meat pieces on all sides in hot shortening. Place in Dutch oven; browned meat, soup, water, onion and basil. Cover and bake at 375°F for 1 hour. Add vegetables and water. Cover and return to oven for another hour or until vegetables are tender.