Pumpkin Stew
 
sar...@fanfare.eng.sun.com (sarah bate) 
 
1-1/2 lb.  beef round, boneless, cubed
1 Tbsp  butter, not margarine
1 medium  onion, coursely chopped
2 stalk  celery, coursely chopped
5 cup  water
1/2 tsp  salt
1/2 tsp  dried thyme
1/4 tsp  black pepper
5 lb.  pumpkin
1/4 cup  all-purpose flour, sifted
1 cup  frozen green peas
 
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. 
 
-- 
(ID: 8400) Mirror: rec.food.recipes: Mon, Mar 29, 2004


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