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Categories:
tomato soup water all-purpose beef chuck carrots white potatoes mushrooms celery Italian herb seasoning mix bay leaf fresh black pepper
Viewed: 77 - Published at: 7 years agoIngredients
- 1 can (10 3/4 oz.) tomato soup, undiluted
- 1 c. water
- 1/4 c. all-purpose flour
- 2 lb. beef chuck, cut into 1 inch to 2 inch cubes
- 3 medium carrots, cut in 1 inch diagonal slices
- 6 white or yellow onions, quartered
- 4 to 6 medium potatoes, cut into 1 1/2 inch chunks
- 12 whole fresh mushrooms
- 1/2 c. celery, cut in 1 inch chunks
- 2 beef bouillon cubes
- 1 Tbsp. Italian herb seasoning mix
- 1 bay leaf
- 3 grinds fresh black pepper
Method
- Mix together soup, water and flour until smooth.
- Combine with remaining ingredients in a covered roasting pan.
- Bake at 275° for 4 to 5 hours.
- Serve with French bread to soak up gravy.
