Preparation:
Trim all excess fat from beef. Shake beef 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. |
