Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        beef chuck steak -- cubed
     1/4  cup           all-purpose flour
   2      cups          tomato juice
   2      teaspoons     instant beef broth
     1/4  cup           parsley -- chopped
   2                    garlic clove -- minced
   1      tablespoon    salt
     1/4  teaspoon      pepper
   4      medium        potatoes -- peeled and sliced
   8      small         onions -- quartered
   1      medium        acorn squash -- halved, seeded
   2      tablespoons   butter or margarine

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.