Double Squash Stew

• 1/2 cup all-purpose flour
• 2 teaspoons salt, divided
• 1/2 teaspoon pepper, divided
• 1/8 teaspoon ground cloves
• 2 pounds beef stew meat
• 3 tablespoons vegetable oil
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 can (14-1/2 ounces) beef broth
• 1 medium butternut squash, peeled and cut into 1-inch cubes
• 2 cups fresh green beans (2-inch pieces)
• 4 medium potatoes, peeled and cut into 1-inch cubes
• 8 small boiling onions, peeled
• 1/2 teaspoon dried savory
• 5 large acorn squash (about 1 pound each)

1. Combine flour, 1 teaspoon salt, 1/4 teaspoon pepper and cloves; coat beef. In a Dutch oven, brown beef in oil. Add tomatoes and broth; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Add butternut squash, beans, potatoes, onions, savory, and remaining salt and pepper; cover and simmer 1-1/2 hours or until meat and vegetables are tender. Cut acorn squash in half length-wise; discard seeds and membrane. Place in ungreased 13-in. x 9-in. baking pans. Spoon stew into squash; cover loosely with foil. Bake at 350u0b0 for 1 hour or until squash is tender.

allpurpose, salt, pepper, ground cloves, beef stew meat, vegetable oil, tomatoes, beef broth, butternut squash, fresh green beans, potatoes, boiling onions, acorn

Taken from www.tasteofhome.com/recipes/double-squash-stew/ (may not work)