1 can (10 3/4 oz.) tomato soup, undiluted
1 c. water or red wine
1/4 c. flour
2 lbs. beef chuck, cut in 1 inch cubes, fat trimmed
3 med. carrots, cut in 1 inch diagonal slices
6 white boiling onions or yellow onions, quartered
4 med. potatoes, cut in 1 1/2 inch chunks
12 whole lg. fresh mushrooms
2 beef bouillon cubes
1 tbsp. Italian herb seasoning mix or 1 tsp. each leaf oregano, thyme, rosemary
1 bay leaf
3 grinds fresh pepper

Mix together tomato soup, water/wine and flour until smooth; combine with remaining ingredients in covered roasting pan. Bake at 275 degrees for 4 to 5 hours. When ready to serve, adjust seasoning, if desired. Serve over noodles or with crunchy French bread (to soak up the gravy).

Cole slaw is a nice winter accompaniment or serve fresh tomatoes on a bed of lettuce in summer. Yield: 8 servings.