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Colonial Hot Pot

2 lb Chuck steak; cubed
1/4 c Flour
2 c Tomato juice
2 ts Instant beef broth
1/4 c Parsley; chopped
2 Garlic clove; minced
1 tb Salt
1/4 ts Pepper
4 md Potatoes; pare/slice
8 sm Onions; quartered
1 Acorn squash
Split and seeded
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 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 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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