1 can (10 3/4 ounces) tomato soup, undiluted

 1 cup water or red wine

1/4 cup all-purpose flour

2 pounds beef chuck, cut in 1-inch to 2-inch cubes

3 medium carrots, cut in 1-inch diagonal slices

6 white or yellow onions, quartered

4 medium potatoes, cut in 1-1/2-inch chunks

1/2 cup chopped celery (1-inch chunks)

12 whole large fresh mushrooms

2 beef bouillon cubes

1 tablespoon Italian herb seasoning mix or 1 teaspoon each leaf oregano, thyme and rosemary

1 bay leaf

3 grinds fresh pepper

Mix tomato soup, water/wine and flour until smooth; combine with remaining ingredients in covered roasting pan. Bake at 275 degrees for 4-5 hours. When ready to serve, adjust seasoning if desired. Serve over noodles or with crunchy French bread. Yield: 8 servings.