Colonial Hot Pot

• 2 lbs chuck steaks, cubed (or use lean stewing beef)
• 14 cup flour
• 2 cups tomato juice
• 2 teaspoons instant beef bouillon
• 14 cup parsley, chopped
• 2 cloves garlic, minced
• 1 tablespoon salt
• 14 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

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.

chuck, flour, tomato juice, instant beef bouillon, parsley, garlic, salt, pepper, potatoes, onions, acorn, butter

Taken from www.food.com/recipe/colonial-hot-pot-15555 (may not work)