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    Source of Recipe


    Yield: 8 Servings

    2 lb chuck steak, cubed
    1/4 c flour
    2 c tomato juice
    2 ts instant beef broth
    1/4 c parlsey, chopped
    2 cloves garlic, minched
    1 tablespoon salt
    1/4 ts pepper
    4 potatoes, pared and sliced
    8 onions, peeled and quartered
    1 acorn squash, split and seed
    2 tablespoons 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 parlsey, 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 remaiing 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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