Colonial Hot Pot

Great, slow-cooked meal that warms the soul on a cold winter's eve.

• Ready In: 4 hrs 50 mins
• Serves: 8

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. 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.