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Beef: Colonial Hot Pot

Source of Recipe

Leslie


List of Ingredients

2 lb chuck steak cubed
1/4 cup flour
2 cup tomato juice
2 tsp instant beef broth
1/4 cup parsley chopped
2 x garlic clove munched
1 tbl salt
1/4 tsp pepper
4 med potatoes pare/slice
8 sm onions quartered
1 x acorn squash (split and remove seeds )
2 tbl margarine


Recipe

1. Trim all excess fat from beef. Shake cubes, part at a time, with flour in a plastic bag to coat well.
2. Combine tomato juice and instant beef broth in a small saucepan; heat just to boiling; remove from heat.
3. Combine parsley, garlic, salt and pepper in a cup.
4. Layer vegetables and meat into a slow cooker this way; Half of each of potatoes, onions and beef, sprinkling each layer lightly with seasoning mixture. Repeat with remaining potatoes, onions, beef and seasonings.
5. Cut each squash half into 6 slices; pare; arrange on top. Pour hot tomato juice mixture over; dot with butter or margarine, cover.
6. Cook on low for 8 hours or on high for 4 hours, or until meat and vegetables are tender.