There are many variations of this recipe, but it typically includes beef, potatoes, carrots, and onions cooked in a gravy or tomato-based sauce.
10 3/4 oz Tomato soup
½ c Celery chunks
1 c Water
2 Beef bouilion cubes
¼ 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
6 md Yellow onions, quartered
1 Bay leaf
4 md Potatoes, peeled, cut
to taste
1 1/2 Cubes
1
Mix together soup, water, and flour until smooth.
2
Combine with remainingingredients in a covered roasting pan.
3
Bake for 4 to 5 hours at 275 deg f.
4
When ready to serve adjust seasonings to taste.
5
Serve or noodles or withfrench bread.
Ingredients
10 3/4 oz Tomato soup
½ c Celery chunks
1 c Water
2 Beef bouilion cubes
¼ 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
6 md Yellow onions, quartered
1 Bay leaf
4 md Potatoes, peeled, cut
to taste
1 1/2 Cubes
Directions
1
Mix together soup, water, and flour until smooth.
2
Combine with remainingingredients in a covered roasting pan.
3
Bake for 4 to 5 hours at 275 deg f.
4
When ready to serve adjust seasonings to taste.
5
Serve or noodles or withfrench bread.
