Colonial Hot Pot

Total Time: 4 hrs 50 mins Preparation Time: 50 mins Cook Time: 4 hrs

Ingredients

• Servings: 8
• 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

Recipe

• 1 trim all excess fat from beef.
• 2 shake cubes, divide up and do 1/2 at a time or less, with flour in a plastic bag to coat well.
• 3 combine tomato juice and instant beef broth in a small saucepan; heat just to boiling; remove from heat.
• 4 combine parsley, garlic, salt and pepper in a cup.
• 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 repeat with remaining potatoes, onions, beef and seasonings.
• 7 cut each squash half into 6 slices; pare; arrange on top.
• 8 pour hot tomato juice mixture over; dot with butter, cover.
• 9 cook on low for 8 hours or on high for 4 hours, or until meat and vegetables are tender.