1-2 lbs. beef stew meat (or round steak cut into chunks)
2 large onions, sliced
6 medium potatoes, cut into chunks
6 carrots cut into chunks
1 cup whole mushrooms
1 can (8 oz.) tomato sauce
1 can cream of mushroom soup
1 can cream of celery soup
1 1/2 cups of water
1 pkg. dry onion soup mix
2 bay leaves
Medium sized pumpkin (optional)

Place stew meat in a large casserole or dutch oven. Add onions, potatoes, carrots and mushrooms. Combine tomato sauce, both cans of soup, water and the dry onion soup mix. Mix well and pour over meat and vegetables. Add bay leaves. Cover and bake at 250 degrees for 5 to 6 hours or until meat and vegetables are tender. Remove bay leaves to serve. (Stew can also be prepared in a crock pot.)

TO SERVE IN PUMPKIN:

Wash out a medium size pumpkin. Cut a large lid in the top and remove seeds and pulp. Fill the pumpkin shell with hot stew and serve. Small individual pumpkins can be used as serving bowls.

TO BAKE IN PUMPKIN:

Wash out a medium size pumpkin. Cut a large lid in the top and remove seeds and pulp. Prick inside the pumpkin flesh with a fork. Place COOKED stew into the pumpkin and place on a baking sheet. Place in oven and bake at 350 degrees for approximately 1 hour or until pumpkin flesh is tender. Scoop out the pumpkin with the stew to serve.

SERVES 6-8.

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