2 pounds bone-in beef chuck
3 cups diced peeled butternut or acorn squash
10 cups water, divided (2 c.,8 c.)
2 cups carrots, cut in 1-inch pieces
1 cup turnips cut in 1-inch pieces
1 tablespoon ground allspice
2 teaspoons salt
1 teaspoon thyme leaves
1 teaspoon crushed garlic
1/2 teaspoon black pepper
14 teaspoon ground red pepper
1 1/2 cups peeled potatoes cut in 1/2-inch cubes
1 1/2 cups peeled sweet potatoes cut in 1/2-inch cubes
1/4 cup sliced green onions

Remove meat from bones. Cut into 1-inch cubes. Reserve meat and bones.
In a Dutch oven or saucepot, add squash and 2 cups water. Bring to a boil.
Reduce heat and simmer, covered, until tender, about 15 minutes. Using a
potato masher, mash squash until smooth. Add reserved beef and bones,
carrots, turnips, allspice, salt, thyme, garlic, peppers and remaining water.
Bring to a boil. Reduce heat and simmer, covered, until meat is tender,
about 1 hour. Add potatoes, sweet potatoes and scallions. Simmer, covered,
until potatoes are tender, 20 to 30 minutes longer. Remove and discard bones.

Makes 12 cups.