1 1/2 lb beef round — boneless,
: cubed 1 TB butter — not margarine
1 md onion — coursely chopped
2 stalks celery — coursely
: chopped 5 c water
1/2 ts salt
1/2 ts dried thyme
1/4 ts black pepper
5 lb pumpkin
1/4 c all-purpose flour —
: sifted 1 c 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. Recipe By : sarahb@fanfare.Eng.Sun.COM (Sarah Bate) —–