Burgundy Beef Stew - cooking recipe

Ingredients

1 (10 3/4 oz.) can condensed tomato soup
1 (10 1/2 oz.) can condensed beef broth
1/2 c. red Burgundy
3 Tbsp. flour
1/2 tsp. dried basil, crushed
1 1/2 lb. beef chuck, cut in 1-inch cubes
4 medium potatoes, pared and halved
4 medium carrots, quartered
1 large onion, sliced

Preparation

In a large saucepan, combine first 3 ingredients; blend in flour, 1 teaspoon salt, dash of pepper and basil.
Add meat and vegetables; stir to distribute through gravy.
Cover; simmer 1 1/2 hours and stir occasionally.
Serves 6.