Colonial Hot Pot

Ingredients

• 2 lbs chuck steaks, cubed (or use lean stewing beef)
• 1/4 cup flour
• 2 cups tomato juice
• 2 teaspoons instant beef bouillon
• 1/4 cup parsley, chopped
• 2 cloves garlic, minced
• 1 tablespoon salt
• 1/4 teaspoon pepper
• 4 potatoes, pared and sliced
• 8 medium onions, peeled and quartered
• 1 acorn squash, split and seed (peeled if desired)
• 2 tablespoons butter

Directions

1. 1

   Trim all excess fat from beef.

2. 2

   Shake cubes, divide up and do 1/2 at a time or less, with flour in a plastic bag to coat well.

3. 3

   Combine tomato juice and instant beef broth in a small saucepan; heat just to boiling; remove from heat.

4. 4

   Combine parsley, garlic, salt and pepper in a cup.

5. 5

   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.

6. 6

   Repeat with remaining potatoes, onions, beef and seasonings.

7. 7

   Cut each squash half into 6 slices; pare; arrange on top.

8. 8

   Pour hot tomato juice mixture over; dot with butter, cover.

9. 9

   Cook on low for 8 hours or on high for 4 hours, or until meat and vegetables are tender.