Ingredients 2 pound steak, cubed 1/4 cup flour 2 cup tomato juice 2 teaspoon broth, instant, beef 1/4 cup parlsey, 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, split, seeds removed 2 tablespoon butter, or margarine Directions: 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.