Gone-All-Day-Stew

Fall has settled in and the days are more cozy yet purposeful. I want to give you my not-so-secret recipe for beef stew. This is a heart warming meal to come home to – from church or from a day of shopping. This meal welcomes you home and helps make the dinner table a sweet place to ‘land’ after a crazy-busy day. My good friend, Kaye Haun, gave me this favored recipe and ‘it’s a keeper’. May you enjoy it as much as we have through the years. {We triple the recipe!!}

Gone-All-Day-Stew

1 can {10 3/4 oz} tomato soup – undiluted

1 cup water {or red wine}

1/4 cup flour {all-purpose}

2 pounds beef chuck, fat trimmed {cut in 1″-2″ cubes}

3 medium carrots {cut in 1″ diagonal squares}

6 white boiling onions or yellow onions {quartered}

4 medium potatoes {cut in 1 1/2″ chunks}

1/2 cup celery {cut in 1″ chunks}

12 whole large, fresh mushrooms

2 beef bouillon cubes

1 Tbs. Italian herb seasoning

1 bay lea

3 grinds fresh pepper

Mix together soup, water/wine and flour until smooth; combing with remaining ingredients in covered roasting pan. Bake at 275 degrees for 4-5 hours. When ready to serve, adjust seasoning, as desired. Serve over noodles or with bread. Yield: 8 servings

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