--- -------FROM: PATTY KILE, PENN------------------ 1 cn Tomato Soup 10 oz(undulated)

1 c Water (or red wine

1/4 c Flour

2 lb Beef (cut in 1' chunks)

3 md Carrots (cut in 1" chunks)

6 ea Onions (quartered)

4 ea Potaooes (medium 1" chunks)

1/2 c Celery (1" chunks)

12 ea Mushrooms (lg, fresh)

2 ea Boullion cubes

1 tb Italian herb seasoning

1 ea Bay leaf

3 ds Fresh pepper

Mix together tomato soup, water/wine and flour until smooth; combine with renaining ingredients in covered roasting pan. Bake at 275 degrees for 4-5 hours. When ready to serve, adjust seasoning, if desired. Coleslaw is a nice winter accompaniment or serve fresh tomatoes on a bed of lettuce in summer. NOTE: Instead of Italian herb seasoning you may substitute 1 t each leaf oregano, thyme, rosemary. Shared by: Gary & Margie Hartford Eugene, OR (1:152/19) 10/93