Pumpkin Stew
rec.food.recipes/Sarah Bate/1993

For a hearty harvest supper, serve this beef and pumpkin stew right from the pumpkin shell!

1 1/2 lbs boneless beef round, cubed
1 tbsp real butter
1 med onion, coursely chopped
2 stalks celery, coursely chopped
5 cups water
1/2 tsp salt
1/2tsp dried thyme leaves
1/4 tsp ground black pepper
1 5 pound pumpkin
1/4 cup sifted all purpose flour
1 cup frozen green peas

In a 4-quart Dutch oven, brown beef in butter. Add onion and celery; saute until browned. Stir in 4 cups water, the salt, thyme, and 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 and trimmings; cut into 1-inch cubes; add to beef after 1 hour. Cook 30 minutes longer or until tender.

Heat oven to 350F. Bake pumpkin shell 20 minutes.

Stir flour into 1 cup water; add stew with peas. Cook, stirring until thickend; spoon into shell and serve.

DO NOT PLACE PUMPKIN ON DIRECT HEAT.