1 1/4 lbs. stewing beef
2 or 3 carrots, cut in 1" chunks
2 or 3 stalks celery, in 1" chunks
2 or 3 potatoes, cut in quarters or whole canned potatoes
2 med. onions, sliced
Liquid consisting of 8 oz. beef bouillon, 8 oz. tomato juice & 2 tbsp. lemon juice

In greased casserole, place meat sprinkled with garlic salt. Add carrots, celery and potatoes. Add sliced onions on top, then salt and pepper. Pour liquid over stew. Bake, covered at 350 degrees for 1 1/2 hours or until meat is tender. Serves 4.