Pumpkin stew
Yield: 1 Servings
Ingredients:
- 1 1/2 lb beef round -- boneless : cubed
- 1 TB butter -- not margarine
- 1 md onion -- coursely chopped
- 2 stalks celery -- coursely : chopped
- 5 c water
- 1/2 ts salt
- 1/2 ts dried thyme
- 1/4 ts black pepper
- 5 lb pumpkin
- 1/4 c all-purpose flour -- : sifted
- 1 c frozen green peas
Instructions:
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 : sarahb@fanfare.Eng.Sun.COM (Sarah Bate)
