Pumpkin Stew in a Pumpkin

3 Tab. Flour

1 medium onion, chopped

6 lb. Pumpkin

3/4 tea. salt

1/2 tea. black pepper

2 lbs. stew beef

3 Tab. oil

5 Cups Natural Style apple cider
½ cup vinegar
1/2 cup brown sugar
6 Tab. A-1 Sauce
2 bay leaves
¾ teaspoon dried thyme
3 med. carrots, cut into chunks

3 med. potatoes. cut into chunks

1/2 lb. fresh green beans, snapped in half or thirds

In a plastic bag combine 3 TAB. FLOUR, 3/4 TEA. SALT & 1/2 TEA. BLACK PEPPER. Add 2 LBS. STEW BEEF. Shake to coat. In a large stew pot or dutch oven heat 3 TAB. OIL. Brown coated beef well on all sides. Stir in 5 CUPS NATURAL STYLE APPLE CIDER, 1/2 CUP VINEGAR, 1 CUP BROWN SUGAR, 6 TAB. A-1 SAUCE, 2 BAY LEAVES AND 3/4 TEA. DRIED THYME. Cover and let simmer, stirring occasionally 1 1/2-2 hours.

Add 1 MEDIUM ONION CHOPPED, 3 MEDIUM CARROTS CUT INTO CHUNKS 3 MEDIUM POTATOES CUT INTO CHUNKS, and 1/2 POUND FRESH GREEN BEANS (OR 1 LARGE PACKAGE FROZEN MIXED STEW VEGETABLES).

Cut and remove the top off of a 6-8 POUND PUMPKIN. Thoroughly clean out seeds and membranes, but leave the pumpkin meat. Spoon stew in pumpkin and bake in preheated 350 degree F oven for 1-1 1/2 hours. Scoop out a bit of the soft pumpkin flesh with each portion of stew.