California Ranch Oven Stew

Preheat oven to 300°. 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.