Gone-All-Day Stew - cooking recipe

Ingredients

1 (10 3/4 oz.) can tomato soup
1 c. water or red wine
1/4 c. flour
2 lb. beef chuck, in 2-inch cubes
3 medium carrots, cut in 1-inch diagonal slices
6 onions, quartered
4 medium potatoes, cut in 1 1/2-inch chunks
1/2 c. celery, cut in 1-inch chunks
12 whole fresh mushrooms
2 beef bouillon cubes
1 Tbsp. Italian seasoning
1 bay leaf
3 grinds fresh pepper

Preparation

Mix together soup, water/wine and flour until smooth.
Combine with remaining ingredients in covered roasting pan.
Bake at 275\u00b0 for 4 to 5 hours.
Serve over noodles or with crunchy French bread (to soak up the gravy).