There are more complicated beef stew recipes I’m more likely to follow these days, but this is what I grew up with and what my kids grew up with.
Oven 375
1 lb chuck 1 tbsp flour 3/4 tsp salt 3/4 tsp pepper
1 onion, minced 1 tbsp oil
1 can condensed tomato soup 1 can water 1 tsp basil 2-4 potatoes cubed 2-8 carrots cubed 1/4 cup red wine 1/4 tsp basil
Cut chuck into cubes. If it was bought as ‘stew meat’ go through it and remove silver skin and cut down any pieces that are overly large. Coat in mixture of flour, salt and pepper. Brown with chopped onion in oil. Place into dutch oven (any large covered pot or small roast pan with lid will do) with soup, water and basil. Bake covered in oven for 1 hour.
Pre-cook vegetables on stove top for 15 minutes. Add vegetables and wine to pot and cook for an additional hour.
This recipe can also be accomplished in an electric pressure cooker (aka Instant Pot) to good effect. Finishing in oven will give it that nice roasted finish though.
Biscuits highly recommended to accompany
If making at altitude I recommend putting a separate pan of water into the oven to prevent from drying out too quickly.