Oven Beef and Potato Stew
Cans of tomato soup and beef stock go a long way toward making this hearty beef stew. This dish contains potatoes, carrots, and celery, making it a complete meal.
Preheat oven to 350 degrees F (175 degrees C).
Combine flour salt and black pepper in a resealable plastic bag; place beef into bag in batches shaking to coat.
Heat vegetable oil in a Dutch oven or heavy pot over medium-high heat.
Cook and stir beef until evenly browned about 5 minutes.
Transfer beef to a plate.
Pour red wine into Dutch oven scraping any browned bits from the bottom of the pot.
Return beef cubes to Dutch oven and add water tomato soup potatoes corn onion beef stock concentrate mushrooms carrots celery vegetable soup mix and basil; bring to a boil.