Recipe: Pumpkin Stew (served in a baked pumpkin shell)

PUMPKIN STEW

1 1/2 pounds boneless beef round, cut in cubes
1 tablespoon butter (not margarine)
1 medium onion, coarsely chopped
2 stalks celery, coarsely chopped
5 cups water, divided use
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon ground black pepper
1 (5 pound) 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 and celery; saute until browned.

Stir in 4 cups water, the salt, thyme, and pepper. Heat to boiling. Cover and cook 1 hour.

Meanwhile, cut 2-inches off the top of the pumpkin. Trim the rim of pumpkin to form points; scoop out seeds. Peel top and trimmings; cut into 1-inch cubes. Set aside.

Heat oven to 350 degrees F. Bake pumpkin shell 20 minutes or until tender (do not overbake).

Add pumpkin cubes to beef after 1 hour. Cook 30 minutes longer or until tender.

Stir flour into remaining 1 cup water; add to stew with the peas. Cook, stirring until thickened.

Spoon into the baked pumpkin shell and serve.

Note: Do not place pumpkin on direct heat.

Source: Sarah Bate, 1990's