1 (10 3/4 oz.) can tomato soup, undiluted
1 c. water or red wine
1/4 c. all purpose flour
2 lbs. beef chuck, fat trimmed, cut in 1" to 2" cubes
3 med. carrots, cut in 1" diagonal slices
6 white boiling onions or yellow onions, quartered
4 med. potatoes, cut in 1 1/2" chunks
1/2 c. 1" celery 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 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.