This is a good hearty stew, made in the oven in a casserole dish.   It does me for several days' dinners; and—being made of beef—keeps well in the refrigerator.   If you want, you can add potatoes, or serve it with a baked potato; but I generally don't bother.   Instead, I treat it as a one-dish meal, and just warm up portions in the microwave.
        I generally eat only a relatively small proportion of the gravy; and then, when I've eaten the stew, I dilute the remainder and casserole dried lima beans in it.

Ingredients

Directions

Preparation
Cut the round steak into large chunks, removing all gristle and any large pieces of fat.   (Marbled fat is okay.)   Slice the mushrooms, including the stems.

Braising

	Put the canola oil into a frying pan, and add the cubes of meat.   Fry the steak lightly, turning it, so that it browns on all sides.
	Remove the meat, and put it in the bottom of a large Pyrex casserole.
	Put the margarine or butter in the frying pan, and add the mushrooms.   Fry them lightly, turning them, so that they brown on all sides.
	Remove the mushrooms, and put them in the casserole.   Use a large spoon to toss the meat and mushrooms so they are mixed together.

Making the Gravy
Put a quartercupful of water in a one-cup measuring cup, and add the Bisto.   Mix together smoothly.   Fill the measuring cup with water.   Put the Bisto blend in the frying pan, and add another cup of water.   Heat until the gravy has cleared, and is starting to bubble.
        Pour the gravy into the casserole.   Add sufficient water to come almost high enough to cover the meat and mushrooms.

Cooking
Cook slowly at 325°F for at least two hours, until the meat is tender.   Halfway through, remove the casserole from the oven and use a spoon to stir the contents so that the stew cooks evenly.

Makes four to five servings.