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Autumn Pumpkin Stew
1 1/2 lb Boneless beef round, cubed
1 tb Butter
1 md Onion; coarsely chopped
2 Celery rib; coarsely chopped
5 c ;Water
1/2 ts Salt
1/2 ts Thyme, dried
1/4 ts Pepper, black
5 lb Pumpkin
1/4 c Flour, sifted
1 c Green peas, frozen
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 F. Bake pumpkin shell 20 mins. Stir flour into 1 cup water; add stew with peas. Cook, stirring until thickend; spoon into shell & serve. DO NOT PLACE PUMPKIN ON DIRECT HEAT.
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