Gone-All-Day-Stew

Name: Gone-All-Day-Stew
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 chunks, fat trimmed and in 1-inch cubes; 3 medium carrots, cut in 1-inch diagonal slices; 6 white boiling onions or yellow, quartered; 4 medium potatoes, cut in 1 1/2-inch chunks; 1/2 c. (1-inch) celery chunks; 12 whole large fresh mushrooms; 2 beef bouillon cubes; 1 Tbsp. Italian herb seasoning or 1 tsp. each: oregano, thyme and rosemary; 1 bay leaf; 3 grinds fresh pepper

13 ingredients

6 steps

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 chunks, fat trimmed and in 1-inch cubes
3 medium carrots, cut in 1-inch diagonal slices
6 white boiling onions or yellow, quartered
4 medium potatoes, cut in 1 1/2-inch chunks
1/2 c. (1-inch) celery chunks
12 whole large fresh mushrooms
2 beef bouillon cubes
1 Tbsp. Italian herb seasoning or 1 tsp. each: oregano, thyme and rosemary
1 bay leaf
3 grinds fresh pepper

Directions

1

Mix together soup, water, wine and flour until smooth. Combine remaining ingredients in covered roasting pan.
2

Bake at 275° for 4 to 5 hours.
3

When ready to serve, adjust seasoning, if desired.
4

Serve over noodles or with crunchy French bread.
5

Yields 8 servings.
6

Has 10 gm fat and 103 mg. cholesterol.