1 1/2 lbs. good quality beef, cut in 1" cubes (I use rump roast)
2 tbsp. oil
1 (10 1/2 oz.) can Campbell's golden mushroom soup plus 1/4 can water
1 c. tomato juice
1 env. dry onion soup mix
1 tsp. prepared horseradish
6 med. potatoes, pare & quartered
6 carrots, sliced in 1" chunks
Frozen peas (opt.)
Brown beef in hot oil; drain off fat. Add soup, water, juice, soup mix and horseradish; simmer, covered for 5 minutes.
Place potatoes and carrots in bottom of a 2 quart casserole. Pour meat mixture on top. Bake at 350 degrees for 1 1/2 to 2 hours, covered. Stir once or twice during baking. Add more water or juice if needed. It makes its own gravy.
I add a handful or two of frozen peas the last few minutes to give the stew a "bit o' green".
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