Algonquin Beef And Squash Bake
|Beef chuck||2 Pound, cut in 1-inch cubes|
|All-purpose flour||1⁄4 Cup (4 tbs), unsifted|
|Tomato juice||2 Cup (32 tbs)|
|Beef bouillon cubes||2|
|Brown sugar||1 Tablespoon|
|Finely chopped parsley||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Ground nutmeg||1⁄4 Teaspoon|
|Potatoes||4 Medium, pared and sliced thin (Around 4 Cups)|
|Onions||8 Small, peeled and quartered|
|Acorn squash||1 , spilt and seeded|
1 Trim all fat from beef.
Shake cubes, a few at a time, with flour in a paper bag to coat well.
2 Combine tomato juice, bouillon cubes and sugar in asmall saucepan; heat, crushing cubes to dissolve, just to boiling.
3 Combine parsley, garlic, salt, pepper and nutmeg in a cup.
4 Layer vegetables and meat into a 12-cup deep baking dish this way: Half of each of potatoes, onions and beef, sprinkling each layer lightly with seasoning mixture.
Repeat with remaining potatoes, onions, beef and seasoning mixture.
5 Cut each squash half into 6 slices; pare; arrange on top.
Pour hot tomato-juice mixture over; dot with butter or margarine; cover.
6 Bake in moderate oven (350Â°) 3 hours, or until beef is tender.