Amount
Ingredient
Preparation



2
pounds
beef, steak

cubed



1/4
cup
flour





2
cups
tomato juice





2
teaspoons
vegetable stock

or chicken or beef



1/4
cup
parsley

fresh, chopped



2
each
garlic

cloves, minced



1
tablespoon
salt





1/4
teaspoon
pepper





4
each
potatoes

peeled, sliced



8
each
onions

small, quartered



1
each
acorn squash

mush



2
tablespoons
butter

or 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