Harvest Stew

Ingredients

• 1 cup acorn squash peeled chopped
• 2  bay leaves 
• 2 teaspoons vegetable-flavored bouillon granules 
• 14.5 ounce canned tomatoes diced undrained canned
• 0.5 teaspoon chili powder 
• 2  garlic cloves minced
• 0.3 teaspoon ground allspice 
• 0.3 teaspoon ground cloves 
• 1 pound ground round 
• 0.8 cup onion chopped
• 0.5 teaspoon pepper 
• 1 cup round potato red unpeeled coarsely chopped
• 2.3 cups sweet potatoes and into peeled chopped
• 3.5 cups water 

Equipment

• frying pan
• dutch oven

Directions

1. Coat a Dutch oven with cooking spray; place over medium-high heat until hot.
2. Add meat and next 3 ingredients. Cook until meat is browned, stirring until it crumbles.
3. Drain, if necessary.
4. Combine meat mixture, water, and remaining ingredients in pan; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until vegetables are tender.
5. Remove and discard bay leaves before serving.