Instructions: Cook potatoes with 2 tablespoons salt in simmering water over medium-low heat until tender, about 20 minutes. Drain. Remove skins with sharp knife while potatoes are still warm. Cool, then chop.

Saute onion in oil over medium heat until tender, 5 minutes. Add 1 1/2 teaspoons salt to broth if needed (broth already will be salted if using concentrate). Bring to boil over high heat.

Combine beef, potatoes and onions in 13- by 9-inch baking dish. Pour hot broth over beef and potato mixture. Cover and bake at 350 degrees 30 minutes.

Uncover and bake at 400 degrees until browned on top, 30 minutes. Serve with gravy, if you like.

This recipe yields 10 servings.

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