Oven Beef Stew
|All purpose flour||1 Tablespoon|
|Beef chuck||3⁄4 Pound, cut in 1-inch cubes|
|Condensed tomato soup||10 1⁄2 Ounce|
|Water||1 1⁄4 Cup (20 tbs) (1 Soup Can)|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Dried basil||1⁄4 Teaspoon, crushed|
|Potatoes||2 Medium, pared and cubed|
|Carrots||2 Medium, cut in 1 inch pieces|
|Dry red wine/Water||1⁄4 Cup (4 tbs)|
Combine flour, salt, and pepper; coat meat cubes in seasoned flour.
Brown in hot shortening in small Dutch oven; add soup, water, onion, and basil.
Cover and bake in moderate oven (375Â°) about 1 hour.
Add potatoes, carrots, and wine.
Cover and bake 1 hour longer or till tender.