California Ranch Oven Stew
- 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
- Preheat oven to 300u0b0. 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.
boneless lean beef, garlic pepper, salt, yellow onions, garlic, potatoes, carrots, stalks celery, mushrooms, peas, tomato juice
Taken from www.cookbooks.com/Recipe-Details.aspx?id=67986 (may not work)