2 tbsp. flour
1 1/2 tsp. salt
Dash pepper
1 1/2 lb. beef chuck, cut in 1 inch cubes
2 tbsp. Crisco
2 cans condensed tomato soup
1 soup can water
1 1/2 c. chopped onions
1/2 tsp. dried basil
4 med. potatoes
4 med. carrots
1/2 c. dry wine or water

Combine flour salt and pepper, use to coat meat. In Dutch oven, brown meat in Crisco, add soup, water, onion, and basil. Cover and bake at 375 degrees for 1 hour. You can stop at this point and refrigerate overnight or until ready to eat. 1 1/2 hours before serving pare and cube potatoes and carrots, cut in pieces, add to stew mixture with wine. Cover and bake at 375 degrees for 1 hour or until tender.