This is a great dish to keep you warm in
the cold autumn days and nights. Try a variant of this substituting
boneless, skinless turkey breast (great to use up the leftover turkey
from Thanksgiving) or chicken for the beef. It makes a great stew.
2 pounds boneless beef, cut into 1-inch cubes
3 medium tomatoes, peeled and quartered. (You can substitute 1 can (16 ounces) whole tomatoes)
1 small pumpkin, about 10 inches in diameter
4 medium potatoes, peeled and quartered
8 small white onions, peeled
1 l/2 to 2 cups green beans
1/4 cup all-purpose flour
1 cup beef broth
1/8 teaspoon ground cloves
3 tablespoons vegetable oil
1 l/2 teaspoons salt
l/4 teaspoon pepper
1. Thoroughly clean the meat. Pat dry
with paper towels. Put the meat, flour, salt, pepper and cloves in a bag.
Shake to coat uniformly.
2. Heat oil in a heavy saucepan. Add meat and brown on all sides over high heat. Add tomatoes and broth. Simmer, covered, about
1-1/2 hours or until meat is almost tender.
3. Wash the pumpkin and pat dry. Cut off pumpkin top and reserve. Remove pumpkin seeds and membrane.
(The pumpkin seeds are nutritious and can be used roasted or baked.)
4. Scoop out pumpkin meat in chunks to measure 2
cups. Be careful to leave pumpkin wall about 1/2 inch thick, especially near bottom, so that pumpkin shell will not collapse during cooking.
5. Stir pumpkin chunks, potatoes, onions and beans into beef mixture. Bring to a boil.
6. Spoon stew into pumpkin shell and cover with reserved pumpkin top. Place pumpkin shell in a baking pan and bake in a preheated 350°F
(175 deg F) oven for about 45 minutes or until meat and vegetables are tender.
8 to 10 servings.