posted by Mimi Hiller 09-13-100 5:19 PM
Pumpkin Stew
2 lbs. beef stew meat, cut into 1/2 inch cubes
vegetable oil
1 cup water
3 large potatoes, peeled and cut into 1/2 inch cubes
4 medium carrots, sliced
16 oz. can tomatoes, undrained and cut up
2 cloves garlic, minced
1 medium onion, chopped
2 teaspoons salt
1/2 teaspoon pepper
2 teaspoons beef bullion granules
1 (10-12 lb.) pumpkin
In large Dutch oven, brown meat in 2 tablespoons oil. Add water, potatoes, carrots, tomatoes, garlic, onion, salt, pepper and bullion granules. Cover and simmer 2 hours.
Wash pumpkin, cut 6 (8") circle around stem, remove top, reserve. Scoop out seeds and pulp. Place pumpkin in shallow, sturdy baking pan. Spoon stew into pumpkin, replace top. Brush outside of pumpkin with oil. Bake at 325° for 2 hours or just until pumpkin is tender, do not overbake.