Busy day stew
1can (10 ounces) tomato soup, undiluted
1 cup water or a combination of water and wine
¼ cup flour
2 pounds beef chuck, fat trimmed off, cut into 1 to 2 inch cubes
3 medium carrots cut in 1-inch slices
1 or 2 medium sized onions cut into quarters
1 or 2 cloves garlic cut in ½ , (optional)
4 medium sized potatoes cut into 1 ½ chunks
½ cup celery ,cut in1 inch chunks
2 cups beef broth or water
1 teaspoon each of oregano, thyme, and rosemary
1 bay leaf
½ teaspoon pepper
1 teaspoon salt
Mix soup with water/wine and flour until smooth; combine with the remaining
ingredients in a covered roasting pan. Bake at 275 for 4 to 5 hours. When ready
to serve adjust seasoning. If desired serve with noodles and Italian
Bread.
