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10 3/4 oz Tomato soup 1/2 c Celery chunks
1 c Water 2 Beef bouilion cubes
1/4 c Flour 1 tb Italian herb seasoning or -
2 lb Beef chuck, cut 1" cubes 1 ts each thyme, oregano, -
3 md Carrots, cut 1" diag Rosemary
6 md Yellow onions, quartered 1 Bay leaf
4 md Potatoes, peeled, cut - Pepper to taste
1 1/2 " Cubes
8 servings
Mix together soup, water, and flour until smooth. Combine with remaining
ingredients in a covered roasting pan. Bake for 4 to 5 hours at 275 deg f.
When ready to serve adjust seasonings to taste. Serve or noodles or with
french bread.
1 c Water 2 Beef bouilion cubes
1/4 c Flour 1 tb Italian herb seasoning or -
2 lb Beef chuck, cut 1" cubes 1 ts each thyme, oregano, -
3 md Carrots, cut 1" diag Rosemary
6 md Yellow onions, quartered 1 Bay leaf
4 md Potatoes, peeled, cut - Pepper to taste
1 1/2 " Cubes
8 servings
Mix together soup, water, and flour until smooth. Combine with remaining
ingredients in a covered roasting pan. Bake for 4 to 5 hours at 275 deg f.
When ready to serve adjust seasonings to taste. Serve or noodles or with
french bread.