1 1/2 lb. beef stew meat
package of small carrots
potatoes cut small
one large onion slice
one lb. fresh mushrooms sliced
one green pepper sliced
one stalk celery sliced
2 cans Golden Mushroom soup
Cut the beef stew up into pieces and brown in a skillet with a little oil.
Cut the top off of a pumpkin large enough to hold all the above ingredients. Clean the seeds out and add the stew beef. Peel and cut the carrots into 1 inch pieces. Add the carrots, onion, mushrooms, green pepper, celery and soup with 1 can of water. Stir to blend up the ingredients.
Place the pumpkin on a cookie sheet. Put the lid back on and cover the stem with foil. Bake at 300°F. for 3 hours.
When serving scoop some of the pumpkin from the sides.
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