How To make Colonial Hot Pot
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.
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How To Make Lancashire Hotpot | British Recipes | Lamb & Potato
Thanks for stopping by, in this video will be making Lancashire Hotpot.
temperature 300 Fahrenheit equivalent to 149 degrees celsius.
700 GRAMS LAMB
3 ONIONS
1TBSP GARLIC
2TSP THYME
2 BAY LEAVES
BUTTE 1 KNOB
SALT PEPPER
1TBS FLOUR
300 ML STOCK
3 LARGE POTATOES
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