Colonial Hot Pot

Course : Beef
Serves: 8
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2 pounds beef chuck steak -- cubed
1/4 cup all-purpose flour
2 cups tomato juice
2 teaspoons instant beef broth
1/4 cup parsley -- chopped
2 clove garlic -- minced
1 tablespoon salt
1/4 teaspoon pepper
4 medium potatoes -- peeled and sliced
8 small onions -- quartered
1 medium acorn squash -- halved, seeded
2 tablespoons butter or margarine

Preparation / Directions:

Trim all excess fat from beef. Shake beef 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 parsley, 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 remaining 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.

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