Pumpkin Stew in a Pumpkin

3 TAB. FLOUR

3/4 TEA. SALT

1/2 TEA. BLACK PEPPER

3 TAB. OLIVE OIL

5 CUPS NATURAL STYLE APPLE CIDER

1/2 CUP VINEGAR

1 CUP BROWN SUGAR

6 TAB. A-1 SAUCE

2 BAY LEAVES

3/4 TEA. DRIED THYME

1 MEDIUM ONION CHOPPED

3 MEDIUM CARROTS CUT INTO CHUNKS 

3 MEDIUM POTATOES CUT INTO CHUNKS

1/2 POUND FRESH GREEN BEANS (1 LARGE PACKAGE FROZEN MIXED STEW VEGETABLES CAN SUBSTITUTE FOR THE ONION, CARROTS, POTATOES AND GREEN BEANS)

6-8 POUND PUMPKIN.

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.