On those cold days, I highly recommend warming up to a delicious bowl of this stew with sugary, sweet pumpkin flavors. It's absolutely amazing! (Thanks, Carolyn...I did tweak it slightly)
 PUMPKIN STEW
* 1 large sugar pumpkin (make sure the height will fit in your oven)
* 1/2 cup sugar & 1/2 cup melted butter
* 3 lbs sirloin tips (or stew beef, but the tips taste better)
* 1 cup chopped onion
* 2 chopped garlic cloves (optional)
* 3/4 cup sliced green pepper
* 2 cups cubed potatoes & 2 cups sweet potatoes (may need to par-boil them)
* 1 cup chopped carrots * 1/2 can stewed tomatoes
* 1 bay leaf * 1 tsp crushed marjoram * 1 tsp of pumpkin all-spice
* 2-3 cans beef gravy * 3 cups water * 1 tsp salt & pepper (to taste)
* Red Wine * 1 can of corn OR 1 can mini corn-on-the cobs
* 1 can green beans * 1 small can peas
DIRECTIONS:
1. Cut top off pumpkin to make lid. Scoop out all seeds. Brush inside w/ melted butter & sugar
2. Cover with lid (and a tin-foil tent on top) and bake @ 350 degrees for 45mins.
3. Heat oil in large stew pot, add meat and brown...then add onions and green pepper and saute lightly until onions are translucent
4. Add beef stock, red wine, bay leaf, marjoram, S&P; bring to a boil. Reduce heat and cook for 20mins.
5. Add remaining ingredients, including par-boiled sweet & white potatoes, and cook until done.
** Pour stew into pumpkin and bake until hot. Right before serving, stir stew scraping sides of pumpkin meat into the stew mixture. Serve from the pumpkin. ENJOY!
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