2 tbsp. flour
1 1/2 tsp. salt
1 1/2 lbs. stew beef, 1" cubes
2 tbsp. shortening
2 (10 1/2 oz.) cans tomato soup
1 1/2 c. chopped onion or to taste
1/2 tsp. basil
4-6 med. potatoes, pared & cubed
6 carrots, cut in slices
1/2 c. dry red wine or 1/2 c. water

Combine flour, salt, dash pepper. Coat meat cubes in flour mixture. Brown in hot shortening in Dutch oven. Add soup, 2 1/2 cups water, onion and basil. Cover and bake in 375 degree oven for 1 hour. Add potatoes, carrots and wine (or 1/2 cup water). Cover and bake one hour longer or until tender.