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Colonial Hot Pot
| Ingredients | |||
| 2 | pound | steak, cubed | |
| 1/4 | cup | flour | |
| 2 | cup | tomato juice | |
| 2 | teaspoon | broth, instant, beef | |
| 1/4 | cup | parlsey, fresh, chopped | |
| 2 | each | garlic, cloves, minced | |
| 1 | tablespoon | salt | |
| 1/4 | teaspoon | pepper | |
| 4 | each | potatoes, peeled, sliced | |
| 8 | each | onions, small, quartered | |
| 1 | each | acorn squash, split, seeds removed | |
| 2 | tablespoon | butter, or margarine | |
Directions: | |||
| 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. | |||
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