Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Gone-All-Day-Stew




Source of Recipe


Internet


List of Ingredients




1 can (10-3/4 oz.) tomato soup, undiluted
1 C. water, or red wine
1/4 C. flour
2 lbs. beef chuck, cut in 1-2 in. cubes
3 medium carrots, sliced
6 white or yellow onions, quartered
4 medium potatoes, cut into 1-1/2 in. chunks
1/2 C. celery chunks
12 whole fresh mushrooms, sliced
2 beef bouillon cubes
1 tsp. leaf oregano
1 tsp. thyme
1 tsp. rosemary
1 bay leaf
3 grinds of fresh pepper


Recipe



Mix together soup, water/wine and flour until smooth. Combine remaining ingredients in covered roasting pan.
Bake at 275*F for 4 to 5 hours.

When ready to serve adjust seasonings, if desired. Serve over noodles or with crunchy french bread, etc.
Yield: 8 servings