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Categories:
tomato soup water flour beef chuck carrots white boiling onions potatoes celery mushrooms beef Italian herb seasoning mix bay leaf fresh pepper
Viewed: 11 - Published at: 8 years agoIngredients
- 1 (10 3/4 oz.) can tomato soup
- 1 c. water or red wine
- 1/4 c. flour
- 2 lb. beef chuck, cut into 1 or 2-inch cubes
- 3 medium carrots, cut in 1-inch diagonal slices
- 6 white boiling onions
- 4 medium potatoes, cut in 1 1/2-inch chunks
- 1/2 c. 1-inch celery stalks
- 12 whole large fresh mushrooms
- 2 beef low sodium cubes
- 1 Tbsp. Italian herb seasoning mix or 1 tsp. each oregano, thyme and rosemary
- 1 bay leaf
- 3 grinds fresh pepper
Method
- Mix together soup, water or wine and flour until smooth. Combine with remaining ingredients in covered roasting pan.
- Bake at 275° for 4 to 5 hours.
- (It is not necessary to brown meat or dissolve beef cubes; just combine everything, tossing well.) Serve over noodles. Makes 8 servings.
