Burgandy Beef Stew

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1 1/2 pounds boneless chuck, cubed

2 tablespoons oil

2 baking potatoes, chopped into 1/2-inch cubes

2 onions, peeled and chopped

4 carrots, chopped

1 turnip, chopped

3 tablespoons all-purpose flour

1 cup beef broth

1 cup Burgundy wine or beef broth

3 bay leaves

1 teaspoon fresh basil, chopped

1 (14 1/2-oz.) can chopped tomatoes

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