Pumpkin Stew Contributor: Linda Clontz, Old Fort, NC Serves: 8-10
Ingredients:
2 pounds beef stew meat, cut into 1-inch cubes 3 tbs. Conola cooking oil, divided 1 c. water 3 large potatoes, peeled and cut into 1-inch pieces 4 med. Carrots, sliced 1 large green pepper, cut into 1/2-inch pieces	4 garlic cloves, minced 1 med. Onion, chopped 2 tsp. salt 1/2 tsp. pepper 2 tbs. Instant beef bouillon granules 1 can (14.5 oz.) tomatoes, undrained, cut up 1 pumpkin (10-12 lbs.)
Cooking Instructions:
In a Dutch Oven, brown meat in 2 tbs. 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 the 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, replace top. Brush outside of pumpkin with remaining oil. Bake at 325* F. for 2 hours or just until pumpkin is t e nder (do not over bake). Serve stew from pumpkin. scooping out a little pumpkin with each serving.
Serving Suggestions:
Nutrition Facts:
Per serving: 265 Calories (kcal); 10g Total Fat; (34% calories from fat); 26g Protein; 17g Carbohydrate; 62mg Cholesterol; 621mg Sodium Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Fiber 3; Iron 3