Pumpkin Stew

• 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

1. In a dutch oven, brown meat in 2 tablespoons oil.
2. Add water, potatoes, carrots, green pepper, garlic, onion, salt, and pepper.
3. Cover and simmer for 2 hours.
4. Stir in bouillon and tomatoes.
5. Wash pumpkin; cut a 6-8 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.
10. bake at 325 degrees for 2 hours or just until the pumpkin is tender. (Do not overbake).
11. Serve stew from pumpkin, scooping out a little pumpkin with each serving.

beef stew meat, vegetable oil, water, potatoes, carrots, green pepper, garlic, onion, salt, pepper, beef bouillon granules, tomatoes, fresh pumpkin

Taken from www.food.com/recipe/pumpkin-stew-323365 (may not work)