Yield: 6 servings
Measure | Ingredient |
---|---|
1½ pounds | Boneless beef round, cubed |
1 tablespoon | Butter |
1 medium | Onion; coarsely chopped |
2 \N | Celery rib; coarsely chopped |
5 cups | ;Water |
½ teaspoon | Salt |
½ teaspoon | Thyme, dried |
¼ teaspoon | Pepper, black |
5 pounds | Pumpkin |
¼ cup | Flour, sifted |
1 cup | Green peas, frozen |
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 F. Bake pumpkin shell 20 mins. Stir flour into 1 cup water; add stew with peas. Cook, stirring until thickend; spoon into shell & serve. DO NOT PLACE PUMPKIN ON DIRECT HEAT.
From: sarahb@... (Sarah Bate)
from the rec.food.recipes archives Stephanie da Silva (arielle@...), moderator Submitted By SAM WARING On 11-23-95