Burgundy Beef Stew - cooking recipe

Ingredients

1 can condensed tomato soup
1 can condensed beef broth
1/2 c. Burgundy wine
3 Tbsp. flour
1 tsp. salt
dash of pepper
1/2 tsp. basil
1 1/2 lb. beef chuck, cut in 1-inch cubes
4 medium potatoes, cut in half
4 medium carrots, quartered
1 large onion, sliced
1 pkg. Pillsbury biscuits

Preparation

In a large saucepan or Dutch oven, combine tomato soup, beef broth and Burgundy wine; mix, then blend in the flour, salt, pepper and basil.
Add meat and vegetables; stir to distribute through gravy, then cover and simmer 1 1/2 hours, stirring occasionally.
Right before serving, place biscuits on top. Cover.
Put in oven until biscuits are done.
Serve and enjoy.