Pumpkin Stew

Recipe: Pumpkin Stew

Ingredients :

  • 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

Instructions :

  1. 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.
  2. 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
  3. . Bake pumpkin shell 20 mins.
  4. 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.

Number of servings (yield): 2

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)