Beef Stew Bake
| 1 1/2 lbs. beef stew meat, cut in 1-inch cubes |
2 Tbsp. cooking oil |
| 1 10 1/2-ounce can mushroom gravy | 1 cup tomato juice |
| 1/2 cup water | 1/2 envelope onion soup mix (1/4 cup) |
| 1 tsp. prepared horseradish | 4 medium potatoes, peeled & quartered (1 1/4 lbs.) |
In a heavy skillet, brown meat in hot oil; drain off excess fat. Combine gravy, tomato juice, water, soup mix, & horseradish; stir into meat. Simmer, covered, for about 5 minutes.
Place potatoes in a 2-quart casserole. Top with meat mixture. Bake, covered, in a 350 degree oven till meat & potatoes are tender, about 1 1/2 to 1 1/4 hours, stirring once or twice during baking. Serves 6 people.
