Gone-All-Day Stew

• 1 can tomato soup (undiluted)
• 1 c. water or red wine
• 1/4 c. all-purpose flour
• 2 lb. beef chuck, cut into 1 to 2 inch cubes
• 3 medium carrots, cut in 1 inch slices
• 6 small onions, quartered
• pepper to taste
• 4 medium potatoes, cut in chunks
• 1/2 c. celery in 1 inch chunks
• 12 whole fresh mushrooms
• 2 beef bouillon cubes
• 1 tsp. oregano
• 1 tsp. thyme
• 1 tsp. rosemary
• 1 bay leaf

1. Mix together soup, water/wine and flour until smooth.
2. Combine with remaining ingredients in covered roasting pan.
3. Bake at 275u0b0 for 4 to 5 hours.
4. When ready to serve, adjust seasoning.
5. Serve over noodles or rice or with crunchy French bread.
6. Serves 8.

tomato soup, water, allpurpose, beef chuck, carrots, onions, pepper, potatoes, celery, mushrooms, oregano, thyme, rosemary, bay leaf

Taken from www.cookbooks.com/Recipe-Details.aspx?id=208504 (may not work)