Pumpkin Stew

Ingredients:

2 Pounds beef stew meat, cut into 1-inch cubes
3 T cooking oil, divided
1 C Water
3 Large potatoes, peeled and cut into 1-inch cubes
4 Medium carrots, sliced
1 C Celery, sliced
1 Large green pepper, cut into 1/2-inch pieces
4 Garlic cloves, minced
1 Medium onion, chopped
2 t Salt
1/2 t Pepper
2 T Instant beef bouillon granules
1 15 oz Can diced tomatoes
1 Pumpkin (10-12 pounds)

 Directions:

In a large pot, brown meat in 2 T oil. Add water, potatoes, carrots, celery, green pepper, garlic, onion, salt, and pepper. Cover and simmer for two hours.

Stir in bouillon and tomatoes.

Wash pumpkin; cut a 6- to 8-inch circle around top stem. Remove top and set aside; discard seeds and loose fibers from inside. Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin and replace the top. Brush outside of pumpkin with remaining oil.

Bake at 325 degrees just until pumpkin is tender (2 hours or less). Do not overbake!

Serve stew from pumpkin, scooping out a little pumpkin with each serving.

Yield: 8-10 servings.

* Adapted from Taste of Home magazine.