Ingredients
- 2 stalks celery coursely
- 1 onion coursely (chopped)
- 2,400 gr pumpkin
- 1,200 ml water
- 700 gr beef round (boneless)
- 200 gr green peas (frozen)
- 32 gr all-purpose flour sifted
- 14 gr butter margarine (not)
- 1 gr salt
- 1 gr thyme (dried)
- 1 gr black pepper
In a 4 litre 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 5 cm off the top of the pumpkin. Trim the rim of pumpkin bottom to form points; scoop out seeds. Peel top & trimmings; cut into 3 cm 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 : sarahb@fanfare.Eng.Sun.COM (Sarah Bate) ----
