Recipe - Pumpkin Stew

2 pound Beef stew meat, cut into
1inch cubes
3 tablespoon Cooking oil, divided
1 cup Water
3 lg Potatoes, peeled and cut
into 1inch cubes
4 md Carrots, cut or sliced up
1 lg Green pepper, cut into 1/2
inch pieces
4 Garlic cloves, minced
1 md Onion, chopped
2 teaspoon Salt
One half teaspoon Pepper
2 tablespoon Instant beef bouillon
granules
1 cn (14 One half oz) tomatoes,
undrained, cut up
1 Pumpkin (10 to 12 pounds)

Hello Betsy. I'm going to post a recipe I haven't tried but saw in the
Oct/Nov '95 issue of "Taste of Home" It sounds as though you already know
what stew recipe you're going to use, but I thought the procedure for
serving it in a Pumpkin might be helpful. Good luck on your first party
(which happens to be on my husbands birthday!) Lilia

In a Dutch oven, brown meat in 2 TB oil. Add water, potatoes, carrots,
green pepper, garlic, onion, salt and pepper. Cover and simmer for 2
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 for 2 hours or
just until the pumpkin is tender (do not overbake). Serve stew from
pumpkin, scooping out a little pumpkin with each serving. Yield: 8 10
servings.

Posted to EATL Digest 17 October 96

Date: Fri, 18 Oct 1996 12:40:52 0400

From: Lilia Prescod lprescod@ITRC.UWATERLOO.CA