Oven Beef and Potato Stew
This beef and potato stew is a great cold-weather dinner. I decided to use a very good base recipe and add something to it. Serve with a loaf of crusty bread and a glass of red wine.
all-purpose flour
2
tablespoons
salt
¾
teaspoon
ground black pepper
⅛
teaspoon
boneless beef chuck, cut into 1-inch cubes
¾
pound
vegetable oil
1
tablespoon
red wine
½
cup
condensed tomato soup
1
(10.5 ounce) can 
water
1 ¼
cups
potatoes, peeled and diced
2
carrots, cut into 1-inch pieces
2
celery, coarsely chopped
2
stalks
whole kernel corn, drained
1
(7 ounce) can
chopped onion
¾
cup
beef stock concentrate (such as Knorr Homestyle Stock)
1
(4.66 ounce) container
mushroom stems and pieces, drained
1
(4.5 ounce) can
dry vegetable soup mix (such as Knorr)
1
(.4 ounce) packet
dried basil
¼
teaspoon
beef stock, or as needed
1 ½
cups
 Preheat the oven to 350 degrees F (175 degrees C).
  Combine flour, salt, and black pepper in a large resealable plastic bag; place beef into the bag in batches, shaking to coat.
  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.
  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.
  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.
