Colonial Hot Pot

Spice up your dinner with this delectable dish made with a succulent beef steak, potatoes and acorn squash.

8 minutes Prep: 30 minutes Cook: 8 minutes

1079 calories per serving view nutrition facts

6-8 suggest servings

Be the first to add a photo of this recipe!

Ingredients

2	pounds	beef, steak	cubed
1/4	cup	flour, all-purpose
2	cups	tomato juice
2	teaspoons	vegetable stock	or chicken or beef
1/4	cup	parsley leaves	fresh, chopped
2	each	garlic	cloves, minced
1	tablespoon	salt
1/4	teaspoon	black pepper
4	each	potatoes	peeled, sliced
8	each	onions	small, quartered
1	each	acorn squash	mush
2	tablespoons	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.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 766g

Amount per Serving

Calories 1079 49% of calories from fat

	% Daily Value*
Total Fat 58.0g	89%
Saturated Fat 24.0g	120%
Trans Fat 0.0g
Cholesterol 238mg	79%
Sodium 1987mg	83%
Total Carbohydrate 67.0g	22%
Dietary Fiber 8.0g	31%
Sugars 15.0g
Protein 71.0g	143%