Pumpkin Stew in a Pumpkin

Pumpkin Stew in a Pumpkin

Pumpkin Pot:

1 Large (10-12 lb.) pumpkin (cleaned)

Stew ingredients:

3 lbs chuck roast or stew meat, cleaned and cubed

1 lg. onion, diced

2-3 Tblsp. minced garlic (3-4 cloves)

2 16 oz. cans stewed Italian tomatoes

2-16 oz. cans corn w/red and green peppers (drained)

1-16 oz can diced rutabaga (drained)

2-10 oz cans beef broth (and 2 cans water)

4 carrots, peeled and sliced

1 sm. pie pumpkin, cleaned peeled and cubed

(about 2 cups)

Heat 2-3 tablespoons olive oil in a Dutch oven on medium high, add the onions and garlic and cook stirring frequently until the onions are just translucent. Add the beef and brown. Add the rest of the stew ingredients (season to taste, if needed). Bring to a simmer, then turn down heat and simmer for about 1 hour.

Meanwhile, wash the large pumpkin, then cut the top off angling the cut so the top will become a lid for the “pumpkin pot”. Clean out all of the seeds and stringy insides of the pumpkin. Put the lid back on and mark and cut a vent which goes also a short way into the pumpkin pot (this will help line up the lid later, and can be used as a convenient ladle rest). Brush the entire skin of the pumpkin and lid (stem too) with olive oil and place on a cooking sheet.

Preheat the oven to 350°. Pour the stew into the pumpkin pot, place the lid on and bake for 1-1 ½ hours or until the pumpkin is tender. Serve hot.

Note: for a more festive look, a jack-o-lantern face can be carved into JUST THE PEEL of the pumpkin.