Beef Stew

• 1 1/2 to 2 lb. stew meat or round steak, cut in cubes
• 1/2 c. diced onion
• 1/4 c. shortening
• 1/2 c. flour
• 1 can consomme
• 1 can water
• 1 can tomato soup
• 1 can green beans
• 1 tsp. basil
• 1 bay leaf
• 1 tsp. salt
• 1/2 tsp. pepper
• 3 medium potatoes, cubed
• 3 carrots, cut in 1/4-inch slices
• 1 (14 oz.) can stewed tomatoes
• 1/4 red wine

1. Brown meat in hot shortening.
2. Blend in flour.
3. Add soups, water, onion and spices.
4. Cook over medium heat until slightly thickened.
5. Cook in oven for 2 hours or until meat and vegetables are tender.
6. The longer it cooks, the better it tastes.
7. I use this recipe in my crock-pot.
8. It's also very good warmed up.
9. Enjoy!

stew meat, onion, shortening, flour, consomme, water, tomato soup, green beans, basil, bay leaf, salt, pepper, potatoes, carrots, tomatoes, red wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=605307 (may not work)