Pumpkin Stew

• 1 -5 lb pumpkin, uniformly round, flat bottom
• 3 lbs beef stew meat, very lean
• 5 medium potatoes, diced
• 5 carrots, sliced
• 1 large onion, chopped
• 3 stalks celery, sliced
• 2 teaspoons salt
• 3 tablespoons Worcestershire sauce
• 4 garlic cloves, minced
• 2 bay leaves
• 1 (32 ounce) carton beef broth
• 2 cups flour
• 14 cup olive oil
• 1 teaspoon celery salt
• 1 12 teaspoons onion powder

1. Pumpkin should be about the size of a basket ball.
2. Wash the outside of the pumpkin clean.
3. Cut the top of the pumpkin off as you would if you were going to carve it.
4. Clean the inside out leaving at least 1 inch thickness on the walls.
5. DO NOT CARVE THE PUMPKIN.
6. Put oil in large skillet and heat on medium low setting.
7. Dredge meat in flour leaving a heavy coating of flour on meat, brown in skillet till done.
8. At this point you will want enough drippings in the pan to make a gravy for the stew so you may need to add more oil and more flour.
9. When the meat is done, add the vegetables and the seasonings.
10. Pour in the broth, bring to simmer.
11. Simmer and stir occasionally.
12. Vegetables need to cook till tender.
13. Gravy is of the desired consistency.
14. Adjust seasonings to taste.
15. Preheat oven to 350 degrees.
16. Oil outside of pumpkin and place on cookie sheet.
17. When stew is done, pour stew into pumpkin.
18. Do not put lid on.
19. Bake in oven for 30 to 45 minutes or until outside is semi-tender, not soft.
20. Carefully remove the pumpkin from oven.
21. Place on serving plate.
22. Put top on pumpkin and serve.
23. When serving, you can scrape sides of pumpkin to get some of the pulp out with the stew.

pumpkin, beef stew meat, potatoes, carrots, onion, stalks celery, salt, worcestershire sauce, garlic, bay leaves, beef broth, flour, olive oil, celery salt, onion powder

Taken from www.food.com/recipe/pumpkin-stew-250329 (may not work)