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1.In A Large Resealable Plastic Bag, Combine The Flour, Salt And 1/4 Teaspoon Pepper. Add Meat, A Few Pieces At A Time, And Shake To Coat. In A Dutch Oven, Brown Meat In Oil And Butter. Add Onion And Garlic; Cook And Stir For 2-3 Minutes. Stir In The Carrots, Celery, Water, Bay Leaves, Bouillon, Thyme And Remaining Pepper. Bring To A Boil. Reduce Heat; Cover And Simmer For 1-1/4 Hours. 2.Stir In Pumpkin. Return To A Boil. Reduce Heat; Cover And Simmer For 20-25 Minutes Or Until Meat And Pumpkin Are Tender. Discard Bay Leaves.
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