The Great Pumpkin Stew
10-12 inch pumpkin
3 Tablespoons Oil
3 1/2 pounds boneless beef chuck cubed
1 onion sliced
2 stalks celery, diced
16 oz can whole tomatoes
1 tsp dried parsley
1/2 tsp dried basil
1 tsp salt
1/4 tsp pepper
1/8 tsp celery salt
1 pound carrots, peeled and sliced
6 potatoes, peeled and quartered
Remove top of pumpkin and set aside. H ollow out, leaving pumpkin wall about 1/2 inch thick. Reserve pulp and discard seeds. Slice pumpkin pulp to measure 1 1/2 cups. Set aside. Heat oil in a large pot over medium heat, add meat and brown on all sides. Add onion and celery, saute until tender. Add tomatoes and seasonings, cover and simmer about 1 1/2 hours, or until meat is almost tender, about 15-20 minutes. Stir in pumpkin pulp and bring to a boil, adding a small amount of water if necessary. Spoon stew into pumpkin, place on ungreased baking sheet and bake at 350 degrees for 1 1/2 hours or until meat and vegetables are bubbling. Be careful not to overcook or pumpkin may collapse.
Serves 8