1 1/2 lbs. beef stew meat
2 tbsp. cooking oil
1 (10 1/2 oz.) can mushroom gravy
1 c. tomato juice
1/2 c. water
1/2 env. onion soup mix (1/4 c.)
1 tsp. prepared horseradish
4 med. potatoes, peeled and quartered

In heavy skillet, brown meat in hot oil; drain off excess fat. Combine gravy, tomato juice, water, soup mix and horseradish. Stir into meat. Simmer, covered, 5 minutes.

Place potatoes in a 2-quart casserole. Top with meat mixture. Bake uncovered at 350 degrees until meat and potatoes are tender, 1 1/2 to 1 3/4 hours, stirring once or twice during baking. Makes 6 servings.