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

Mix together soup, water/wine, and flour until smooth; combine with remaining ingredients in covered roasting pan. Bake at 275 degrees for 4-5 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 in a bed of lettuce in summer. Yield: 8 servings.

Diabetic Exchanges: One serving equals 3 protein, 1 bread, 2 vegetable, 1/2 fat; also, 311 calories, 660 mg sodium, 103 mg cholesterol, 26 gm carbohydrate, 29 gm protein, 10 gm fat.