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Prep Time: 35 Minutes Cook Time: 120 Minutes |
Ready In: 155 Minutes Servings: 6 |
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Ingredients:
2 tablespoons all-purpose flour |
1 1/2 teaspoons salt |
1 dash pepper |
1 1/2 lbs beef chuck, for stew cut in chunks |
2 tablespoons vegetable oil |
2 (10 1/2 ounce) cans tomato soup |
2 1/2 cups water |
1 1/2 cups onions, chopped fine |
1/2 teaspoon dried basil |
4 medium potatoes |
4 medium carrots |
1/2 cup dry red wine |
Directions:
1. Combine the flour and salt pepper coat meat in flour mixture brown meat in oil in a dutch oven that has a lid or use tin foil for a cover add soup water onions basil and drained beef. cover and bake 375 for 1 hour add potatoes and carrots and wine. cover and bake one hour longer . serve it with crusty bread.
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