1 (10 3/4 oz.) can tomato soup, undiluted
1 c. water or red wine
1/4 c. flour
2 lb. 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
12 lg. whole fresh mushrooms
2 beef bouillon cubes
1 tsp. leaf oregano
1 tsp. thyme
1 tsp. rosemary
1 bay leaf
3 grinds fresh pepper

Mix together tomato soup, water or 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. Cole slaw is a nice winter accompaniment.