OVEN BEEF STEW

1/2 pound stewing beef, trimmed of fat, cut bite size
2 Medium potatoes, cut bite size
2 Medium carrots, cut bite size
1 Medium onion, cut bite size
1/2 cup sliced celery
14 oz. canned tomatoes, with juice, mashed
2 tsp. granulated sugar
2 tsp. beef bouillon powder
1 tsp. prepared horseradish
1/2 tsp. salt
1/8 tsp. pepper
1/3 cup water

Place beef in ungreased 2 quart casserole or in a small roaster. Add vegetables. Combine remaining 7 ingredients in a bowl. Stir well. Pour over beef. Cover. Bake in 300 degree F. oven for about 3 1/4 to 3 1/2 hours until beef is very tender. Makes 4 1/2 cups. Serves 2.