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Algonquin Beef And Squash Bake

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Anonymous (not verified)
Ingredients
  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
  Salt 3 Teaspoon
  Pepper 1⁄4 Teaspoon
  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
  Butter/Margarine 2 Tablespoon
Directions

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 (350°) 3 hours, or until beef is tender.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Ingredient: 
Beef
Interest: 
Everyday
Servings: 
8

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