Soups, Stews & Chowders
Difficulty Rating – 3
Source Unknown
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1 ½ lbs boneless beef round, cubed
1 Tbsp real butter
1 med onion, coarsely chopped
2 stalks celery, coarsely chopped
5 cups water
½ tsp salt
½ tsp dried thyme leaves
¼ tsp ground black pepper
1 pumpkin (about 5 pounds)
¼ cup sifted all-purpose flour
1 cup frozen green peas
In a 4-quart Dutch oven, brown beef in butter. Add onion and celery; sauté 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, (saw-tooth pattern); scoop out seeds. Peel top and trimmings, cut into 1″ cubes, and add to beef after 1 hour. Cook 30 mins longer or until tender. Heat oven to 350F. Bake pumpkin shell 20 mins. Stir flour into 1 cup of water; add with peas to the stew. Cook, stirring until thickened, spoon into shell and serve.
Do not place pumpkin on direct heat.
