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Pumpkin Stew

Recipe By : sarahb@fanfare.Eng.Sun.COM (Sarah Bate)
Serving Size : 1 Preparation Time :0:00
Categories: Stews

Ingredients:

1 1/2 pounds beef round -- boneless, cubed
1 tablespoon butter--not margarine
1 medium onion --coursely chopped
2 stalks celery--coursely chopped
5 cups water
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
5 pounds pumpkin
1/4 cup all-purpose flour--sifted
1 cup frozen green peas


Preparation:

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.













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