California Ranch Oven Stew - cooking recipe

Ingredients

2 lb. boneless lean beef top round, trimmed of all fat and connective tissue
Garlic pepper, or freshly ground black pepper
Salt
2 large yellow onions, sliced
6 cloves garlic, sliced
4 potatoes, peeled and cut into 1-inch cubes
3 carrots, scraped and cut into 1-inch lengths
3 stalks celery, cut into 1-inch lengths
1 c. thickly sliced mushrooms
2 c. shelled fresh or frozen peas
5 c. plain or spicy tomato juice

Preparation

Preheat oven to 300\u00b0. Quickly rinse the beef under running cold water and pat dry with paper towels. Cut into 1-inch cubes and season to taste with garlic pepper and salt. Transfer to a Dutch oven or other heavy ovenproof casserole dish. Add the onions, garlic, potatoes, carrots, celery, mushrooms and peas. Pour in enough tomato juice to cover the ingredients by about 1/2 inch. Cover tightly and place in the oven above a baking sheet or large piece of foil set on a lower rack to catch any juices that overflow. Cook until meat is tender, about 4-6 hours. Serves 8.