Oven Stew

1 1/2 lbs stew meat

2 T. oil

1 (10 1/2 oz) can mushroom gravy

1 cup tomato juice

1/2 cup water

1/2 envelope onion soup mix

1 tsp. horseradish

3 medium potatoes (peeled & quartered)

2-3 carrots (cut up)

2-3 stalks celery (cut up)

In heavy skillet, brown stew meat in oil; drain off excess fat. Combine mushroom gravy, tomato juice, water, soup mix and horseradish. Pour over meat and stir. Simmer covered for 5 minutes. Place vegetables in pan, cover and bake at 350 degrees until meat and vegetables are tender, about 1 1/2 hours. Stir once or twice while baking.