Pumpkin stew

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.

Similar recipes