3 lb. lean short ribs
1/2 c. tomato juice
6 carrots, cut in 2" pieces
6 med. potatoes
Salt & pepper to taste
6 sm. onions
3 stalks celery, cut in 2" pieces
1/4 tsp. garlic powder

Coat large skillet with cooking spray. Heat skillet over medium heat. Add short ribs and brown on all sides. Reduce heat to medium-low. Add tomato juice; cover and simmer 1 1/2 hours. Skim off fat. Add carrots, potatoes, onions, celery and seasonings. Cover and continue cooking until meat and vegetables are tender, about 1 hour.