Oven Beef Stew

2 T. flour
1 1/2 tsp. salt
dash of pepper
1 1/2 lb. beef chuck, cut into 1-inch cubes
2 T. Crisco
2 (10 1/2 oz.) cans condensed tomato soup
2 soup cans water (2 1/2 cups)
1 1/2 c. chopped onion
1/2 tsp. dried basil
4 medium potatoes
4 medium carrots
1/2 c. dry red wine or water


Advance preparation: Combine flour, salt and pepper; use to coat meat.

In Dutch oven, brown meat in hot oil; add soup, water, onion and basil.
Cover and bake at 375 degrees for 1 hour.

Remove from oven and cool. Refrigerate overnight or until ready to use.