Gone-All-Day Stew - cooking recipe

Ingredients

1 (10 3/4 oz.) can tomato soup (undiluted)
1 c. water or red wine
1/4 c. all-purpose flour
2 lb. beef chuck (fat trimmed), cut in 1 to 2-inch cubes
3 medium carrots, cut in 1-inch diagonal slices
6 small onions, quartered
4 medium potatoes, cut in 1 1/2-inch chunks
1/2 c. celery chunks
12 whole, fresh mushrooms
2 beef bouillon cubes
1 bay leaf
1 tsp. each oregano, thyme and rosemary
3 grinds fresh pepper

Preparation

Mix together soup, water or wine and flour until smooth. Combine with remaining ingredients in a covered roasting pan. Bake at 275\u00b0 for 4 to 5 hours.
When ready to serve, adjust seasoning.
Serve over noodles or with crusty French bread.