Pumpkin Stew
[email hidden] (Sarah Bate)
1 1/2 pounds beef round, boneless, cubed 1 tablespoon
butter, not margarine 1 medium onion, coursely chopped 2
stalks celery, coursely chopped 5 cups water
1/2 teaspoon salt
2/2 teaspoon dried thyme
3/4 teaspoon black pepper 5 pounds pumpkin
4/4 cup all-purpose flour, sifted 1 cup frozen green peas
In a 4-quart Dutch oven, brown beef in butter. Add onion &
celery; saute until browned. Stir in 4 cups water, the salt,
thyme, & pepper. Heat to boiling. Cook covered 1 hour. Cut 2
inches off the top of the pumpkin. Trim the rim of pumpkin
bottom to form points; scoop out seeds. Peel top &
trimmings; cut into 1" cubes; add to beef after 1 hour. Cook
30 mins longer or until tender. Heat oven to 350*. Bake
pumpkin shell 20 mins. Stir flour into 1 cup water; add stew
with peas. Cook, stirring until thickend; spoon into shell &
serve. Note: Do not place pumpkin on direct heat.
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