2 tbsp. flour
1 1/2 tbsp. salt
1 1/2 lb. stew meat
2 tbsp. shortening
2 cans condensed tomato soup
1/2 tsp. dried basil
6 small onions, cut in half
6 small potatoes, peeled and quartered
6 medium carrots (2-inch pieces)
1/2 c. red wine

Preheat oven to 375°F. Coat meat in flour and salt. Brown in melted shortening in Dutch oven. Add soup and 2 1/2 cups water. Add basil and mix well. Bring to boil; cover and bake in oven for 1 1/2 hours. Add vegetables and wine. Cover and bake an additional hour or until vegetables are tender, adding more wine or water as necessary. Liquid should be on the thick side.