Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Beef round ; boneless, cubed |
| 1 tablespoon | Butter ; not margarine |
| 1 medium | Onion ; coursely chopped |
| 2 \N | Celery ; coursely chopped |
| 5 cups | Water |
| ½ teaspoon | Salt |
| ½ teaspoon | Dried thyme |
| ¼ teaspoon | Black pepper |
| 5 pounds | Pumpkin |
| 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.