Pumpkin Stew

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

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. Recipe By : [email protected] (Sarah Bate) -----