1 (10 3/4 oz.) can tomato soup, undiluted
1 c. water
1/4 c. all purpose flour
2 lbs. beef, cut into 1 inch cubes
3 or 4 med. carrots, cut into 1 inch chunks
5 or 6 med. onions, quartered
4 med. potatoes, cut into 1 1/2 inch chunks
1 c. 1 inch celery chunks
12 whole mushrooms or 1 pt. sliced
2 beef bouillon cubes
1 tbsp. Italian seasoning
1 bay leaf
Black pepper to taste

Mix together soup, water and flour until smooth. Combine with remaining ingredients in covered pan. Bake at 275 degrees for 4 to 5 hours. Serve over noodles or rice.