• 2 pounds beef stew meat, cut in 1-inch cubes
• 3 tablespoons butter
• 12 small white onions, peeled
• 12 baby carrots
• 5 tablespoons flour
• 2 teaspoons salt
• 1/8 teaspoon pepper
• 1 tablespoon prepared mustard
• 1 small bay leaf
• 2 cups water
• 1 cup tomato juice
• 2 cups seasoned mashed potatoes

PREPARATION:

Melt butter in a heavy skillet over medium-low heat; add beef and brown, turning frequently. Remove beef to a large casserole. Add onions and carrots to meat in casserole. Combine the flour, salt, pepper, mustard, bay leaf, water, and tomato juice in a skillet over medium low heat; simmer for 10 minutes

Remove bay leaf. Pour sauce over meat and vegetables. Cover casserole and bake at 325° for 2 1/2 hours. Remove from oven and arrange mashed potatoes around edges. Increase oven temperature to 400° and bake for 15 minutes longer, or until potatoes are browned.
Beef stew recipe serves 6.