Stew Oven Style

• 2 tablespoons all-purpose flour
• 1 12 teaspoons salt
• 1 dash pepper
• 1 12 lbs beef chuck, for stew cut in chunks
• 2 tablespoons vegetable oil
• 2 (10 1/2 ounce) cans tomato soup
• 2 12 cups water
• 1 12 cups onions, chopped fine
• 12 teaspoon dried basil
• 4 medium potatoes
• 4 medium carrots
• 12 cup dry red wine

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.
2. cover and bake 375 for 1 hour add potatoes and carrots and wine.
3. cover and bake one hour longer .
4. serve it with crusty bread.

flour, salt, pepper, beef chuck, vegetable oil, tomato soup, water, onions, basil, potatoes, carrots, red wine

Taken from www.food.com/recipe/stew-oven-style-318138 (may not work)