| | Directions |
- Mix together tomato soup, water/wine, and flour until smooth; combine with remaining ingredients in covered roasting pan.
- Bake at 275°F for 4 - 5 hours. Serve with noodles, coleslaw, & rolls.
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Prep Time: 1 hour
Cook Time: 5 hours
Container: Covered Roasting Pan
|  | | Ingredients | | - | | 1 can tomato soup, undiluted |
| - | | 1 cup water or red wine |
| - | | 1/4 cup flour |
| - | | 2 pounds beef chuck, cut into 1-2 inch cubes |
| - | | 3 medium carrots cut into 1 inch diagonals |
| - | | 6 white boiling onions or yellow onions-quartered |
| - | | 4 medium potatoes, cut into 1 1/2 inch chunks |
| - | | 1/2 cup celery, cut into 1 inch chunks |
| - | | 12 whole lg fresh mushrooms |
| - | | 2 beef bouillon cubes |
| - | | 1 tablespoon Italian herb seasoning |
| - | | 1 teaspoon oregano, thyme, rosemary |
| - | | 1 bay leaf |
| - | | 3 dashes black pepper |
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