Stew In A Pumpkin(Serves 8 To 10)

• 3 Tbsp. vegetable oil
• 1 large onion, roughly chopped
• 2 cloves garlic, minced
• 2 lb. boneless beef chuck, trimmed and cut into 1 1/2-inch cubes
• 2 large tomatoes, peeled, seeded and chopped
• 1 large green bell pepper, seeded and chopped
• 3 medium white potatoes, peeled and diced
• 3 medium sweet potatoes, peeled and diced
• 1/4 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1 tsp. honey
• 2 c. beef broth
• 1 medium pumpkin (about 12 lb.), measured to fit your oven
• 1 Tbsp. unsalted butter, melted
• 1 1/2 c. cooked corn, at room temperature
• 1 tsp. chopped fresh marjoram, or pinch of dried

1. Heat the oil in a large saucepan or Dutch oven.
2. Add the onion and cook 1 minute.
3. Add the garlic and cook until onion is soft, about 8 minutes.
4. Transfer to a plate and set aside.
5. Add the meat to the saucepan and saute until browned on all sides.
6. Add the tomatoes, green pepper, potatoes, salt, pepper, honey, broth and reserved onion.
7. Heat to boiling.
8. Reduce heat, cover and simmer gently 1 hour.

vegetable oil, onion, garlic, boneless beef chuck, tomatoes, green bell pepper, white potatoes, sweet potatoes, salt, freshly ground black pepper, honey, beef broth, pumpkin, unsalted butter, corn, fresh marjoram

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1032561 (may not work)