1 (10 3/4 oz.) can tomato soup, undiluted
1 c. water OR red wine
1/4 c. flour
2 lbs. beef chuck, cut in 1-inch to 2-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
1/2 c. celery, cut in 1-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. Coleslaw is a nice winter accompaniment or serve fresh tomatoes on a bed of lettuce in summer. Yield: 8 servings.