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 chunks, fat trimmed and in 1-inch cubes
• 3 medium carrots, cut in 1-inch diagonal slices
• 6 white boiling onions or yellow, 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 Tbsp. Italian herb seasoning or 1 tsp. each: oregano, thyme and rosemary
• 1 bay leaf
• 3 grinds fresh pepper

1. Mix together soup, water, wine and flour until smooth. Combine remaining ingredients in covered roasting pan.
2. Bake at 275u0b0 for 4 to 5 hours.
3. When ready to serve, adjust seasoning, if desired.
4. Serve over noodles or with crunchy French bread.
5. Yields 8 servings.
6. Has 10 gm fat and 103 mg. cholesterol.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=571907 (may not work)