*  Exported from  MasterCook  *

                              Pumpkin Stew

Recipe By     : [email protected] (Sarah Bate)
Serving Size  : 1    Preparation Time :0:00
Categories    : Stews

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  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

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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