Autumn pumpkin stew

Yield: 6 servings

Measure Ingredient
1½ pounds Boneless beef round, cubed
1 tablespoon Butter
1 medium Onion; coarsely chopped
2 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

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