Gone-All-Day Stew - cooking recipe

Ingredients

1 can tomato soup
1 c. water or red wine
1/4 c. all-purpose flour
2 lb. beef chuck, fat trimmed and cut into 1 to 2-inch cubes
3 medium carrots, cut in 1-inch diagonal slices
6 white boiling 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
3 grinds fresh pepper
1 bay leaf

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.
Yield: 8 servings.