1 (1 1/2 pound) beef boneless chuck, tip
or round, cut into 3/4-inch cubes
2 cups water
2 teaspoons salt
1/4 teaspoon ground ginger
1/8 to 1/4 teaspoon ground red pepper
1 1/2 pounds Hubbard squash, pared
and cut into 1-inch cubes*
2 medium tomatoes, chopped
1 (10 ounce) package frozen baby lima beans
Heat beef, water, salt, ginger and red pepper to boiling in Dutch oven; reduce heat. Cover and simmer 1 1/2 hours.
Add squash; cover and cook until beef and squash are tender, 30 to 45 minutes longer.
Remove squash; mash or purée in blender. Return squash to Dutch oven. Add tomatoes and beans. Heat to boiling; reduce heat. Cover and simmer until beans are tender — about 15 minutes.
Top each serving with hot cooked rice, if desired.
Yields 6 servings.
* 1 (12 ounce) package frozen cooked squash, thawed, can be substituted for the fresh squash. Add it with the tomatoes.