Ingredients

1      10-12 pound pumpkin
2lb.   Beef stew meat
2 tbs.  Oil
1     Bell pepper
1     Onion
4    Med. potatoes
3    Carrots
2   Cloves of Garlic
2   Sticks of Celery
1   15oz. can of diced tomatoes
2-3 cups of water
Salt and Pepper to taste

Directions

Carve hole in the top of the pumpkin and remove seeds and stringy insides.
Set pumpkin aside.
In a dutch oven brown the stew meat in oil.
Add sliced bell pepper, sliced onion, cubed potatoes, 3 sliced carrots,
diced cloves of garlic, sliced celery, and can of tomatoes.
Add salt and pepper to taste.
Add 2-3 cups of water
Let simmer for 1 hour.
Place pumpkin in a shallow pan, and place stew inside the pumpkin.
Brush the outside of the pumpkin with a light coating of oil.
Bake pumpkin and stew at 350 for 2 hours, or until pumpkin is tender.
Serve while hot.
Be sure to get chunks of pumpkin in your stew, as they enhance the flavor of your stew.