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Trim fat from meat. Cut meat into 1-inch pieces. Place flour in a large sealable plastic bag. Add meat pieces, a few at time, shaking to coat. In a large skillet, heat oil over medium heat. Brown meat in hot oil. Drain off fat.
In a 3-1/2- to 4-1/2-quart slow cooker, combine meat, potatoes, squash, onions and garlic. In a large bowl, combine broth, vegetable juice, Worcestershire, lemon juice, sugar, paprika, pepper and allspice. Pour over meat mixture.
Cover and cook on Low for 10 to 12 hours or on High for 5 to 6 hours.
If using Low, turn to High. Stir in green beans (or peas). Cover and cook for 15 minutes more.