1 can tomato soup
1 c. water
1/4 c. flour
2 lbs. beef chucks, cut in 1" to 2" cubes
3 med. carrots, cut in 1" diagonal slices
1/2 c. onions, diced
4 med. potatoes, cut in 1 1/2" chunks
1/2 c. celery, cut in 1" chunks
12 whole large fresh mushrooms
2 beef bouillon cubes

Mix together soup, water and flour until smooth; combine with desired seasonings. Cover in roasting pan, bake at 275 degrees for 4 to 5 hours. Serve with crunch French bread or over noodles. Serves 8.

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