3 tbsp. olive oil
6 lbs. stewing beef
1 1/2 c. onion
4 bay leaves
2 cloves garlic, crushed
1/2 tsp. black pepper
6 med. tomatoes
2 cans beef consomme
3 c. chopped & peeled pumpkin
1 1/2 c. diced potatoes
1 1/2 c. turnips
1 c. dried apricots, chopped
1 c. prunes, chopped
1 c. raisins
4 c. chopped fresh parsley
1 lb. green beans, 1" pieces
1 lg. pumpkin (as tureen)

Preheat oven to 300 degrees. Heat the oil in a large frying pan and sear the beef, (for a thicker dish, dredge meat in flour first) a few pieces at a time. Remove and set aside.

Add onions and cook. Put beef and onions in 6 quart casserole. Add bay leaves, garlic, pepper, tomatoes and consomme to cover. Cover tightly and bake at least 2 hours.

Then add the pumpkin, potatoes, turnips and dried fruit and parsley. Stir and return to oven for 15 minutes. Add the green beans and bake an additional 15 minutes longer.

Prepare your serving pumpkin by cutting top to make a lid. Scrape out seeds and soft matter. Replace lid at an angle. Remove casserole from oven and allow it to sit while the large pumpkin heats on cookie sheet 20 minutes. Serve stew in pumpkin.