Colonial Hot Potcrockpot, poultry, soups/stews 2.00 lb chuck steak; cubed 0.25 cup flour 2.00 cup tomato juice 2.00 teaspoon instant beef broth 0.25 cup parlsey; chopped 2.00 garlic clove; minched 1.00 tablespoon salt 0.25 teaspoon pepper 4.00 medium potatoes; pare/slice 8.00 small onions; quartered 1.00 acorn squash 1 split and seeded 2.00 tablespoon margarine 1. Trim all excess fat from beef. Shake cubes, part at a time, with flour in a plastic bag to coat well. 2. Combine tomato juice and instant beef broth in a small saucepan; heat just to boiling; remove from heat. 3. Combine parlsey, garlic, salt and pepper in a cup. 4. 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. 5. Cut each squash half into 6 slices; pare; arrange on top. Pour hot tomato juice mixture over; dot with butter or margarine, cover. 6. Cook on low for 8 hours or on high for 4 hours, or until meat and vegetables are tender. |
