1 can (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, cut into 1 - 2 inch cubes
3 med. carrots, cut 1 inch diagonal slices
6 white boiling onions or yellow, quartered
4 med. potatoes, cut 1 1/2 inch chunks
1/2 c. 1 inch celery chunks
12 whole lg. fresh mushrooms
2 beef bouillon cubes (low sodium)
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 to taste. Serve over noodles or with crunchy French bread or serve with cole slaw or fresh sliced tomatoes on a bed of lettuce. Yield: 8 servings.

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