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

Mix tomato soup, water or wine and flour until smooth, in slow cooker. Add remaining ingredients and mix well. Cook on low 7-8 hours.

SUGGESTIONS:

Serve over cooked rice or egg noodles. Serve with cole slaw side dish.