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Prep Time: 50 Minutes Cook Time: 240 Minutes |
Ready In: 290 Minutes Servings: 8 |
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Great, slow-cooked meal that warms the soul on a cold winter's eve. 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.
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