• 2 T. flour
• 1 1/2 tsp. salt
• dash of pepper
• 1 1/2 lb. beef chuck, cut into 1-inch cubes
• 2 T. Crisco
• 2 (10 1/2 oz.) cans condensed tomato soup
• 2 soup cans water (2 1/2 cups)
• 1 1/2 c. chopped onion
• 1/2 tsp. dried basil
• 4 medium potatoes
• 4 medium carrots
• 1/2 c. dry red wine or water

Advance preparation: Combine flour, salt and pepper; use to coat meat.

In Dutch oven, brown meat in hot oil; add soup, water, onion and basil. Cover and bake at 375 degrees for 1 hour.

Remove from oven and cool. Refrigerate overnight or until ready to use.

Before serving: About 1 1/2 hours before serving time, pare and cube potatoes and pare and cut carrots into 1-inch pieces; add to stew mixture with wine or water. Cover and bake at 375 degrees for 1 hour or until tender.

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