Beef Stew - cooking recipe

Ingredients

2 (10 3/4 oz.) cans tomato soup
2 c. water or red wine
1/2 c. flour
4 lb. stew meat
6 carrots, sliced
12 onions, quartered
8 potatoes, chunked
1 c. celery, chunked
24 whole, fresh mushrooms
4 beef bouillon
2 Tbsp. Italian seasoning
2 bay leaves
salt and pepper

Preparation

Mix soup, water or wine and flour until smooth.
Combine remaining ingredients in covered pan.
Bake at 275\u00b0 for 4 to 5 hours.