Yield: 1 servings
|1½ pounds||Beef round ; boneless, cubed|
|1 tablespoon||Butter ; not margarine|
|1 medium||Onion ; coursely chopped|
|2 \N||Celery ; coursely chopped|
|½ teaspoon||Dried thyme|
|¼ teaspoon||Black pepper|
|¼ cup||All-purpose flour ; sifted|
|1 cup||Frozen green peas|
Recipe by: sarahb@... (Sarah Bate) 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.