This is Joef's favorite meal. His mom makes it the best, of course - it's her recipe, to give full credit. But I think we got it pretty close tonight. It takes several hours, but most of that time is in the oven, so it's perfect for a weekend. A great, hearty meal just in time for fall.
2 tbsp flour
1 1/2 tsp salt
Dash of black pepper
1 1/2 lbs beef chuck cut in 1" cubes/stew meat
2 tbsp vegetable oil
2 cans condensed tomato soup
1 1/2 cups chopped onion
1/2 tsp dried basil
5 smallish potatoes, peeled and cubed
2-3 handfuls or so baby carrots
1-1 1/2 cups frozen peas
Combine flour, salt, and pepper in a ziplock bag; add the meat and shake to coat.
Heat the oil in a pan over medium and add the meat to brown on all sides. In a casserole dish, add the soup, 2 1/2 cups water, onion & basil.
Bake at 250 for about 1.5 hours. Remove and add the potatoes and carrots. Cover loosely with aluminum foil and bake for another 2-2.5 hours. Turn the heat to 400 for the last 1/2 hour, and remove foil. Throw in the peas right before serving. Serve with crusty bread - butter the bread if you're feeling decadent.
