Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Crockpot Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Chuck steak -- cubed
1/4 c Flour
2 c Tomato juice
2 ts Instant beef broth
1/4 c Parlsey -- chopped
2 cl Garlic -- minced
1 tb Salt
1/4 ts Pepper
4 md Potatoes -- pare/slice
8 sm Onions -- quartered
1 Acorn squash --
- split and remove seeds
2 tb Margarine
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 remaining 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.
