1 1/2 chuck or round beef cut into 1 to 1 1/2 inch pieces
1 tsp. salt
2 tbsp. flour
1/4 tsp. pepper
4 medium potatoes, pare and quarter
1/2 c. dry red wine or water
2 cans tomato soup
2 large onions coarsely chopped
1/2 tsp. dried basil
4 medium carrots one inch pieces

Combine flour, salt, pepper in plastic bag. Shake beef in bag to coat. Brown in hot shortening in skillet. Place meat in large baking dish or dutch oven. Add soup, 2 cups of water, onion and basil. Cover and bake at 375°F for one hour. Add vegetables and wine; bake for an additional hour or until tender.