Beef Stew Bake

Better Homes and Gardens All-Time Favorite Casserole Recipes, p. 14

1 ½ pounds beef stew meat, cut in 1-inch cubes

2 tablespoons cooking oil

1 10 1/2-ounce can mushroom gravy

1 cup tomato juice

½ cup water

½ envelope onion soup mix (1/4 cup)

1 teaspoon prepared horseradish

4 medium potatoes, peeled and quartered (1 ¼ pounds)

In a heavy skillet brown meat in hot oil; drain off excess fat. Combine gravy, tomato juice, water, soup mix, and horseradish; stir into meat. 

All kinds of good savory stuff in there.

Pre-cubed beef from the grocery store FTW.

Simmer, covered, 5 minutes.

Place potatoes in a 2-quart casserole. Top with meat mixture. Bake, covered, at 350F till meat and potatoes are tender, 1 ½ to 1 ¾ hours, stirring once or twice during baking. Makes 6 servings. 

Ready for action!

My Rating: 4/5 "Surprisingly delicious for a 70s stuff-from-a-can recipe. Love the broth especially, and the potatoes get wonderfully tender. Good homey stuff."