Pumpkin 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, 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
• 1 (10-12 lb)  fresh pumpkin

Directions

1. 1

   In a dutch oven, brown meat in 2 tablespoons oil.

2. 2

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

3. 3

   Cover and simmer for 2 hours.

4. 4

   Stir in bouillon and tomatoes.

5. 5

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

6. 6

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

7. 7

   Place pumpkin in a shallow sturdy baking pan.

8. 8

   Spoon stew into pumpkin and replace the top.

9. 9

   Brush outside of pumpkin with remaining oil.

10. 10

    bake at 325 degrees for 2 hours or just until the pumpkin is tender. (Do not overbake).

11. 11

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