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Pumpkin Stew
2 lbs beef stew meat, cut into 1-inch cubes
3 T vegetable oil, divided
1 c water
3 large Turnips, peeled and cut into 1-inch cubes
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 can (14-1/2 oz) diced tomatoes
1 pumpkin (10-12 pounds)
In a Dutch oven, brown meat in 2 T oil. Add water, Turnips, 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 in. circle around top stem. Remove top and set aside; discard seeds (or save for roasting*) 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 over bake). Serve stew from pumpkin, scooping out a little pumpkin with each serving.
Yield: 8-10 servings.
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