Yield: 6 servings
|1½ pounds||Boneless beef round, cubed|
|1 medium||Onion; coarsely chopped|
|2||Celery rib; coarsely chopped|
|½ teaspoon||Thyme, dried|
|¼ teaspoon||Pepper, black|
|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