2 tbsp. flour
1 1/2 tsp. salt
Dash of pepper
1 1/2 lb. beef chuck (cut in 1 inch cubes)
2 tbsp. Crisco
2 cans condensed tomato soup (10 1/2 oz.)
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

Combine flour, salt, pepper, use to coat meat. In Dutch oven brown meat in hot Crisco, add soup, water, onion, basil. Cover and bake at 375 degrees for 1 hour. Remove from oven. Add potatoes, peeled and cubed, carrots, peeled and cut in 1 inch pieces. Add to stew mixture with wine (or water). Cover and bake 1 hour or until tender.