Contributed by Cathy Lind
Trim all fat from 2 lb round steak and cut into 1/2 in cubes. In plastic bag, mix:
1/4 cup whole wheat flour 1/4 tsp pepper
1 1/2 tsp salt 1/8 tsp ground cloves
Add meat all at once and shake to coat. In skillet, heat 3 tbsp oil. Add meat and cook until brown. Then add:
1 tsp beef boullion granules 2 cups water
2 cups (packed) peeled fresh tomatoes, chunks and juice
Cover and simmer 2 hours (very low heat, just under boiling)
Wash a 10" (diameter) pumpkin and cut the top off (cut it horizontally so lid won't fall in). Remove and discard seeds and membrane. With a spoon, scrape out 4 cups (packed) pumpkin, being careful to leave a 1/2 in wall. If desired, can scrape out more and freeze.
In a 6-quart pot, combine:
4 cups (packed) fresh pumpkin
4 cups baby red potatoes (unpeeled 1 in chunks)
1 1/2 cups fresh or frozen green beans
2 cups water
2 cups zucchini (unpeeled 1 in chunks)
1 cup whole white pearl onions (peeled - for easy peeling, boil in water for 3 minutes, cut root end off, squeeze toward root end until onion slips out)
Add simmered meat. Heat to boiling. Reduce heat to slow boil and cover 10 - 15 minutes (until beans and potatoes are tender crisp). Serve the stew at this point, or bake and serve in the pumpkin shell.
Preheat over to 350 degrees. Put pumpkin on strong casserole dish or pan. Pour stew into pumpkin. Put top on. Bake 45 minutes.
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