In a large covered
saucepot, simmer squash in 2 cups water until tender, about 15 minutes;
mash squash until smooth. Add beef, carrots, turnips, allspice,
salt, thyme, garlic powder, black and red peppers, beef broth and
3 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. Serve
sprinkled with parsley, if desired.
Some people think of
beef as the epitome of plain "meat and potatoes" cooking, but it
doesn't have to be that way. In fact, beef calls out for robust
seasonings to accent its hearty flavor.