COLONIAL HOT POT
Yield: 8 Servings
2 lb chuck steak, cubed
1/4 c flour
2 c tomato juice
2 ts instant beef broth
1/4 c parlsey, chopped
2 cloves garlic, minched
1 tablespoon salt
1/4 ts pepper
4 potatoes, pared and sliced
8 onions, peeled and quartered
1 acorn squash, split and seed
2 tablespoons margarine
Trim all excess fat from beef. Shake cubes, part at a time, with
flour in a plastic bag to coat well.
Combine tomato juice and instant beef broth in a small saucepan;
heat just to boiling; remove from heat.
Combine parlsey, garlic, salt and pepper in a cup. 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 remaiing potatoes, onions, beef and seasonings.
Cut each squash half into 6 slices; pare; arrange on top. Pour hot
tomato juice mixture over; dot with butter or margarine, cover.
Cook on low for 8 hours or on high for 4 hours, or until meat and
vegetables are tender.