Gone-All-Day Stew

• 1 can tomato soup (undiluted)
• 1 c. water or red wine
• 1/4 c. flour
• 2 lb. beef chuck, cut in 1-inch cubes and fat trimmed
• 2 medium carrots, cut in 1-inch pieces
• 1 Tbsp. Italian herb seasoning mix or combine 1 tsp. leaf oregano, 1 tsp. thyme, 1 tsp. rosemary and 1 bay leaf
• 3 grinds fresh pepper
• 6 white boiling onions or yellow onion, quartered
• 4 medium potatoes, cut in 1 1/2-inch chunks
• 1/2 c. celery, cut in 1-inch chunks
• 12 whole large fresh mushrooms
• 2 beef bouillon cubes

1. Mix together tomato soup, water or 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, if desired.
5. Serve over noodles or with crunchy French bread (to soak up gravy).

tomato soup, water, flour, beef chuck, carrots, italian herb seasoning mix, fresh pepper, white boiling onions, potatoes, celery, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=918212 (may not work)