1  10 - 12 lb. pumpkin
2 lb. beef stew meat
2 Tbsp. oil
1  bell pepper
1  onion
4  medium potatoes
3  carrots
2  cloves of garlic
2  sticks of celery
1  15oz. can of diced tomatoes
2-3 cups  water
Salt to taste
Pepper to taste

1. Carve a hole in the top  of the pumpkin and remove seeds, and stringy insides.
2. Set pumpkin aside.
3. In a dutch oven brown 2 lbs of stew meat in oil.
4. Add in 1 bell pepper (sliced into inch thick slices), 1 onion (sliced), 4 medium potatoes (cubed), 3 carrots (cubed), 2 cloves of garlic (diced), 2 sticks of celery(sliced), 1 - 15 oz can of diced tomatoes.
5. Add salt and pepper to taste.
6. Add 2 - 3 cups of water.
7. Let simmer for 1 hour.
8. Place pumpkin in shallow pan, and place stew inside pumpkin.
9. Brush the outside of the pumpkin with a light coating of oil.
10. Bake pumpkin and stew at 350 for 2 hours, or until pumpkin is tender.
11. Serve wile hot.
12. Be sure to get chunks of pumpkin in your stew, as they enhance the flavor of the stew.

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