Gone-All-Day Stew - cooking recipe

Ingredients

10 3/4 oz. tomato soup (undiluted)
1 c. water
1/4 c. all-purpose flour
2 lb. beef chuck (1 to 2-inch cubes)
3 medium carrots (1-inch slices)
4 medium potatoes (1 1/2-inch chunks)
1/2 c. (1-inch) celery chunks
6 white boiling onions or yellow onions, quartered
12 large fresh mushrooms
2 beef bouillon cubes
1 bay leaf
3 grinds of fresh pepper
1 Tbsp. Italian herb seasoning

Preparation

Mix together soup, water and flour until smooth; combine with remaining ingredients in covered roasting pan.
Bake at 275\u00b0 for 4 to 5 hours.
When ready to serve, adjust seasoning, if desired. Serve over noodles or with crunchy French bread (to soak up the gravy).
Coleslaw is a nice winter accompaniment or serve fresh tomatoes on a bed of lettuce in summer.
Yields 8 servings.