Pumpkin Stew

By dcarriger56

Ingredients

• 2 pounds 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 pepper
• 2 tablespoons beef bouillion granules
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 pumpkin (10 to 12 pounds )

Details

Servings 8

Preparation

Step 1

In a Ducth oven, brown meat in 2 tablespoons oil. Add water, potatoes, carrots, green pepper, garlic, onion, salt and pepper. Cover and simmer for 2 hours. Stir in bouillon and tomatoes. Wash pumpkin; cut a 6- to 8-inch circle around top stem; Remove top and set aside; discard seeds and loose fibers from inside, Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin and re-place the top. Brush outside of pumkin with remaining oil. Bake at 325F. for 2 hours or just until the pumpkin is tender( do not over bake). Serve stew from pumpkin, scrooping out a little pumpkin with each serving. Yield 8 to 10 servings
.