1 (10 3/4 oz.) can tomato soup (undiluted)
1 c. water or red wine
1/4 c. all-purpose flour
2 lb. beef chuck, fat trimmed and cut in 1 to 2-inch cubes
3 medium carrots, cut in 1-inch diagonal slices
6 white boiling onions or yellow onions, quartered
4 medium potatoes, cut in 1 1/2-inch chunks
1/2 c. 1-inch celery chunks
12 whole large 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°F 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). Coleslaw is a nice winter accompaniment or serve fresh tomatoes on a bed of lettuce in summer.

Yield: 8 servings.