Oven Stew For Two
|All purpose flour||1 Tablespoon|
|Boneless beef chuck||3⁄4 Pound, cut in 1 inch cubes|
|Condensed tomato soup||10 3⁄4 Ounce (1 Can)|
|Water||1 Can (10 oz)|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Dried basil||1⁄4 Teaspoon, crushed|
|Potatoes||2 Medium, peeled and cubed|
|Carrots||2 Medium, cut into pieces|
|Dry red wine/Water||1⁄4 Cup (4 tbs)|
Combine flour, salt, and pepper; coat meat cubes with the seasoned flour.
In a small Dutch oven brown meat in hot shortening.
Add tomato soup, the soup can of water, chopped onion, and basil.
Bake, covered, at 375° for 1 hour.
Add potatoes, carrots, and wine; cover and bake till meat and vegetables are tender, about 1 hour longer