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Pumpkin Stew

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" cubes,
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 water, add stew with peas. Cook, stirring until thickend,
spoon into shell and serve.

Do not place pumpkin on direct heat.

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