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)
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 350° for 1 hour or until squash is tender.