Categories: Beef, Main Dish, Stew

Ingredients

• 2 lbs beef stew meat, cut into 1 inch cubes
• 3 tablespoons vegetable oil, divided
• 1 cup water
• 3 large potatoes, peeled and cut into 1 inch cubes
• 4 medium carrots, peeled and sliced
• 1 large green pepper, cut into 1/2 inch pieces
• 4 garlic cloves, minced
• 1 medium onion, chopped
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 2 tablespoons beef bouillon granules
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1 (10 lb) pumpkin

Directions

1. In a Dutch oven, brown meat in 2 tablespoons oil.

2. Add water, potatoes, carrots, green peppers, garlic, onion, salt, and pepper.

3. Cover and simmer for 2 hours.

4. Stir in bouillon and tomatoes.

5. Wash pumpkin; cut a 6 to 8 inch circle around top stem.

6. Remove top and set aside; discard seeds and loose fibers from inside.

7. Place pumpkin in a shallow sturdy baking pan.

8. Spoon stew into pumpkin and replace the top.

9. Brush outside of pumpkin with remaining oil. Bake at 325 degrees for 2 hours or just until the pumpkin is tender (do not overbake).

10. Serve stew from pumpkin, scooping out a little pumpkin with each serving.

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