Oven Beef Stew

• 1/2 pound stewing beef, trimmed of fat, cut bite size
• 2 Medium potatoes, cut bite size
• 2 Medium carrots, cut bite size
• 1 Medium onion, cut bite size
• 1/2 cup sliced celery
• 14 oz. canned tomatoes, with juice, mashed
• 2 tsp. granulated sugar
• 2 tsp. beef bouillon powder
• 1 tsp. prepared horseradish
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1/3 cup water

Instructions:
Place beef in ungreased 2 quart casserole or in a small roaster. Add vegetables. Combine remaining 7 ingredients in a bowl. Stir well. Pour over beef. Cover. Bake in 300 degree F. oven for about 3 1/4 to 3 1/2 hours until beef is very tender. Makes 4 1/2 cups. Serves 2.