Pumpkin Stew Recipe
Tagged in Stew
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Directions
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.
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
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