Ingredients
2 Tbsp all-purpose flour
¾ tsp salt
⅛ tsp pepper
¾ lb boneless beef chuck roast cut into 1 inch cubes
1 Tbsp vegetable oil
1 (10.75 oz) can condensed tomato soup, undiluted
1 ¼ cups water
¾ cup chopped onion
¼ tsp dried basil
2 medium potatoes, peeled and diced
2 medium carrots, cut into 1 inch pieces
Directions
In a resealable plastic bag, combine the flour, salt and pepper. Add beef cubes, a few at a time, and shake to coat. In a Dutch oven, brown meat in oil. Add the soup, water, onion and basil. Mix well. Cover and bake at 350 for 1 hour. Add potatoes and carrots. Bake 1 hour longer or until meat and vegetables are tender.