Pumpkin Stew

Description: Pumpkin Stew baked and served in the pumpkin. A neat way to cook and serve to your guest's delight!

Contributor: Becky Hogle

Ingredients:

1	10 - 12 pound pumpkin
2 lb.	Beef stew meat
2 tbs.	Oil
1	Bell Pepper
1	Onion
4	Medium potatoes
3	Carrots
2	Cloves of Garlic
2	Sticks of Celery
1	15oz. can of diced tomatoes
2-3 cups	Water
	Salt to taste
	Pepper to taste

Preparation Directions:

1. Carve a hole in the top  of the pumpkin and remove seeds, and stringy insides.
2. Set pumpkin aside.
3. In a dutch oven brown 2 lbs of stew meat in oil.
4. Add in 1 bell pepper(sliced into inch thick slices), 1 onion (sliced), 4 medium potatoes(cubed), 3 carrots(cubed), 2 cloves of garlic(diced), 2 sticks of celery(sliced), 1 - 15 oz can of diced tomatoes.
5. Add salt and pepper to taste.
6. Add 2 - 3 cups of water.
7. Let simmer for 1 hour.
8. Place pumpkin in shallow pan, and place stew inside pumpkin.
9. Brush the outside of the pumpkin with a light coating of oil.
10. Bake pumpkin and stew at 350 for 2 hours, or until pumpkin is tender.
11. Serve wile hot.
12. Be sure to get chunks of pumpkin in your stew, as they enhance the flavor of the stew