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

In heavy skillet, brown meat in hot oil; drain and add gravy, tomato juice, water, soup mix, and horseradish. Stir into meat; simmer, covered, for 5 minutes. Place potatoes in a 2 quart casserole dish. Top with meat mixture. Beak, covered, for approximately 1 1/2 to 2 hours at 350 degrees. Meat and potatoes should be tender. Stir casserole once or twice during baking.