All-Day Stew - cooking recipe

Ingredients

1 (10 3/4 oz.) can Italian tomato soup (undiluted)
1 c. water
1/4 c. flour
2 lb. stew meat, cut into 1 to 2-inch cubes
3 medium carrots, cut in 1-inch diagonal slices
1 yellow onion, quartered
4 medium potatoes, cut in 1 1/2-inch chunks
2 beef bouillon cubes
1 bay leaf
3 grinds fresh pepper

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.
Serve with French bread.
Yield: 8 servings.