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 (beef for stew in the market) 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, 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.
Biscuits highly recommended to accompany