1 can tomato soup, undiluted
1 c. water or red wine
1/4 c. flour
2 lbs. beef chuck, 1-2 inch cubes
3 med. carrots, 1-inch diagonally sliced
6 white boiling onions or yellow onions, quartered
4 med. potatoes, 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 or 1 tsp. each oregano, thyme and rosemary
1 bay leaf
3 grinds fresh pepper

Mix together soup, water/wine and flour until sooth. Combine with remaining ingredients in covered roasting pan. Bake at 275 degrees for 4-5 hours. When ready to serve, adjust seasoning. Serve over noodles or with crunchy French bread.

Yield: 8 servings.