2 tbsp. flour
1 1/2 tsp. salt
Dash pepper
1 1/2 lbs. beef chuck, cut in 1" cubes
2 tbsp. Crisco
2 (10 1/2 oz.) cans condensed tomato soup
2 soup cans water (2 1/2 c.)
1 1/2 c. chopped onion
1/2 tsp. dried basil
4 med. potatoes
4 med. carrots
1/2 c. dry red wine or water

Advance Preparation: Combine flour, salt and pepper; use to coat meat. In Dutch oven, brown meat in hot Crisco; add soup, water, onion and basil. Cover and bake at 375 degrees for 1 hour. Remove from oven and cool. Refrigerate overnight or until ready to use.

Before Serving: About 1 1/2 hours before serving time, pare and cube potatoes and pare and cut carrots in 1" pieces; add to stew mixture with wine. Cover and bake at 375 degrees for 1 hour or until tender. Makes 4 to 6 servings.