Oven Beef and Potato Stew

Ingredients

• 2 tablespoons all-purpose flour
• 0.75 teaspoons salt
• 0.13 teaspoons ground black pepper
• 0.75 pounds boneless beef chuck , cut into 1-inch cubes
• 1 tablespoon vegetable oil
• 0.5 cups red wine
• 1 can condensed tomato soup , 10.5 ounce
• 1.25 cups water
• 2 potatoes , peeled and diced
• 2 carrots , cut into 1-inch pieces
• 2 stalks celery , coarsely chopped
• 1 can whole kernel corn , 7 ounce
• 0.75 cups chopped onion
• 1 container beef stock concentrate , 4.66 ounce
• 1 can mushroom stems and pieces , 4.5 ounce
• 1 packet dry vegetable soup mix , .4 ounce
• 0.25 teaspoons dried basil
• 1.5 cups beef stock , or as needed

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C).

2. 2

   Combine flour, salt, and black pepper in a large resealable plastic bag; place beef into the bag in batches, shaking to coat.

3. 3

   Heat oil in a Dutch oven or heavy pot over medium-high heat. Cook and stir beef in hot oil until evenly browned, about 5 minutes. Transfer beef to a plate.

4. 4

   Pour red wine into the pot, scraping any browned bits from the bottom. Return beef to the pot and add tomato soup, water, potatoes, carrots, celery, corn, onion, beef stock concentrate, mushrooms, vegetable soup mix, and basil; bring to a boil. Cover the pot.

5. 5

   Bake in the preheated oven for about 1 hour. Add beef stock to the pot. Continue to bake until beef is very tender, about 1 hour more.