Colonial Hot Pot

Courtesy of Tinkk

  • 2 lbs. chuck steak, cubed (or use lean stewing beef)

  • 1/4 cup flour

  • 2 cup tomato juice

  • 2 tsp instant beef broth

  • 1/4 cup parsley, chopped

  • 2 cloves garlic, minced

  • 1 tbs salt

  • 1/4 tsp pepper

  • 4 potatoes, pared and sliced

  • 8 medium onions, peeled and quartered

  • 1 acorn squash, split and seed (peeled if desired)

  • 2 tbs butter

Trim all excess fat from beef. Shake cubes, divide up and do 1/2 at a time or less, 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 parsley, 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, cover.

Cook on low for 8 hours or on high for 4 hours, or until meat and vegetables are tender. Yield: eight servings.

Fabulous crock pot recipes, tasty cookie recipes, and vegetarian, vegan, and healthy raw food recipes shared by a natural health food writer who loves to eat. Fun! Visit Chet at

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