Colonial Hot Pot
Spice up your dinner with this delectable dish made with a succulent beef steak, potatoes and acorn squash.
Yield
8 servingsPrep
30 minCook
8 hrsReady
8 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
beef, steak
cubed |
|
| ¼ | cup | all-purpose flour |
|
| 2 | cups | tomato juice |
|
| 2 | teaspoons |
vegetable stock
or chicken or beef |
|
| ¼ | cup |
parsley leaves
fresh, chopped |
|
| 2 | each |
garlic
cloves, minced |
|
| 1 | tablespoon | salt |
|
| ¼ | teaspoon | black pepper |
|
| 4 | each |
potatoes
peeled, sliced |
|
| 8 | each |
onions
small, quartered |
|
| 1 | each |
acorn squash
mush |
*
|
| 2 | tablespoons |
butter
or margarine |
|
Trans-fat Free, Good source of fiber
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.
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