Pumpkin Stew

• 2 lb. beef stew meat, cut into 1-inch cubes
• 3 Tbsp. vegetable oil
• 1 c. 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 tsp. salt
• 1/2 tsp. pepper
• 2 Tbsp. beef bouillon granules
• 14 1/2 oz. can diced tomatoes (undrained)
• 1 pumpkin (about 10 to 12 lb.)

1. In a Dutch oven, brown meat in 2 tablespoons oil.
2. Add water, potatoes, carrots, green pepper, garlic, onion, salt and pepper. Cover and simmer for 2 hours.
3. Stir in bouillon and tomatoes. Wash pumpkin; cut a 6 to 8-inch circle around top of stem.
4. Remove top and set aside; discard seeds and lose fibers from inside.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=67618 (may not work)