Jamaican Beef Soup

• 2 pounds Dakota Beef Certified Organic bone-in chuck roast
• 3 cups butternut or acorn squash, peeled and diced
• 10 cups water, divided
• 2 cups carrots, cut into 1-inch chunks
• 1 cup turnips, peeled and cut into 1-inch chunks
• 2 teaspoons ground allspice
• 1 teaspoons salt
• 1 teaspoon thyme leaves
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon ground black powder
• 1/4 teaspoon ground red pepper
• 1-1/2 cups potatoes, peeled and cut into 1/2-inch chunks
• 1-1/2 cups sweet potatoes, peeled and cut into 1/2-inch chunks
• Parsley flakes

Remove meat from bones. Cut meat into 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 a potato masher, mash squash until smooth. Add reserved beef and beef bones, carrots, turnips, allspice, salt, thyme, garlic and onion powder, black and red pepper and remaining 8 cups of water. Bring water 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 when serving.

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