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Foodgeek: |
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Rating: |
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Servings: |
1 recipe |
Prep. Time: |
:30 |
Total Time: |
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Ingredients: |
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2 lb. beef chuck roast, bone included
3 cups butternut or acorn squash, diced and peeled
10 cups water, divided
2 cups carrots, cut in 1-inch chunks
1 cup turnips, cut in 1-inch chunks
2 tsp. ground allspice
2 tsp. salt
1 tsp. thyme leaves
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. black pepper
1/4 tsp. ground red pepper
1-1/2 cups potatoes, cut in 1/2-inch chunks and peeled
1-1/2 cups sweet potatoes, cut in chunks and peeled
Parsley flakes
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Directions:
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Remove meat from bones. Cut meat in 1-inch cubes; reserve meat and bones. In a Dutch oven or large saucepot add squash and 2 cups water; bring to a boil. Reduce heat and simmer, covered until tender; about 15 minutes. Using potato masher, mash squash until smooth. Add reserved beef and beef bones, carrots, turnips, allspice, salt, thyme, garlic and onion powders, black and red peppers and remaining 8 cups water; bring to a boil. Reduce heat and simmer, covered, until meat is tender; about 1 hour. Add potatoes and sweet potatoes, simmer covered, until potatoes are tender; 20 to 30 minutes longer. Remove and discard beef bones. Sprinkle with parsley.
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