Gone All-Day Stew

• 1 (10 3/4 oz.) can tomato soup, undiluted
• 1 c. water or red wine
• 1/4 c. all-purpose flour
• 2 lb. beef chuck, fat trimmed and cut in 1 to 2-inch cubes
• 3 medium carrots, cut in 1-inch diagonal slices
• 1 Tbsp. Italian herb seasoning
• 6 white boiling onions or yellow onions, quartered
• 4 medium potatoes, cut in 1 1/2-inch chunks
• 1/2 c. 1-inch celery chunks
• 12 whole large fresh mushrooms
• 2 beef bouillon cubes
• 1 bay leaf
• 3 grinds pepper

1. Mix together soup, water/wine and flour until smooth; combine with remaining ingredients in a covered roasting pan .
2. Bake at 275u0b0 for 4 to 5 hours.
3. When ready to serve, adjust seasoning, if desired.
4. Serves 8.

tomato soup, water, allpurpose, beef chuck, carrots, italian herb seasoning, white boiling onions, potatoes, celery, mushrooms, bay leaf, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=866669 (may not work)