1 can tomato soup
1 c. water, or red wine
1/4 c. flour
2 lbs. diced beef
3 carrots, sliced
6 sm. onions, quartered
4 med. potatoes, cut in chunks
1/2 c. 1 inch celery chunks
12 whole fresh mushrooms
2 beef bouillon cubes
1 tsp. each oregano, thyme and rosemary
1 bay leaf
2 grinds pepper

Mix together soup, water or wine, and flour until smooth; combine with other ingredients in a covered roasting pan. Bake at 275 degrees for 4-5 hours. Good with French bread. (Use low sodium bouillon cubes. No extra salt is necessary.)