Jamaican Beef Soup

Name: Jamaican Beef Soup
Ingredients: 2 lb. beef chuck roast, bone included; 3 cups butternut; 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

16 ingredients

10 steps

Ingredients

2 lb. beef chuck roast, bone included
3 cups butternut
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

Directions

1

Remove meat from bones.
2

Cut meat in 1-inch cubes; reserve meat and bones.
3

In a Dutch oven or large saucepot add squash and 2 cups water; bring to a boil.
4

Reduce heat and simmer, covered until tender; about 15 minutes.
5

Using potato masher, mash squash until smooth.
6

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.
7

Reduce heat and simmer, covered, until meat is tender; about 1 hour.
8

Add potatoes and sweet potatoes, simmer covered, until potatoes are tender; 20 to 30 minutes longer.
9

Remove and discard beef bones.
10

Sprinkle with parsley.