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Pumpkin Stew
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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 1/2 teaspoon dried thyme 1/4 teaspoon black pepper 5 pounds pumpkin 1/4 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. Recipe By : Eng.Sun.COM (Sarah Bate) |
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