Ingredients
| 2 lbs. | 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 cup | potatoes, cut in 1/2-inch chunks and peeled | | 1-1/2 cup | sweet potatoes, cut in chunks and peeled | | Parsley flakes |
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Instructions
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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