1 well shaped 5-6 lb. pumpkin
Salt and pepper
butter
2 lbs. stew beef, cut in 1 inch cubes
1/4 c. flour
2 tbsp. cooking oil
2 cloves garlic, minced
1 lg. onion, sliced
1 c. red wine
2 c. beef broth
1/2 tsp. salt
1/2 tsp. thyme
1 bay leaf
1 c. tomatoes, peeled
2 med. zucchini, sliced
1 can (20 oz.) garbanzo beans, drained
2 carrots, sliced
2 potatoes, peeled and cubed

Remove lid of pumpkin and retain for later use. Scoop out seeds and stringy portion. Score inside several times. Rub interior surface with salt and pepper. Place pumpkin upside down in large shallow pan, place lid in pan beside pumpkin. Add 1/4 inch water and bake at 350 degrees for an hour or until it is tender. Remove pumpkin from oven. Drain water and return upright pumpkin to baking pan. Rub inside surfaces with butter. Dredge meat in flour, brown in oil with garlic. Add onions and simmer until soft. Stir in wine, broth, and seasonings and cook over low heat until meat is tender, about 1 hour. Add all vegetables and simmer 45 minutes. Spoon stew into warm pumpkin. The pumpkin pulp may be eaten with the stew. Serves 4.

Or, add about 4 cups cubed pumpkin rather than put it in the whole pumpkin.