Pumpkin Stew

Ingredients:

• 2 pounds beef stew meat, cut into 1-inch cubes
• 3 tablespoons vegetable oil, divided
• 1 cup of water
• 3 large potatoes, peeled and cubed
• 4 carrots, sliced
• 1 large green bell pepper, chopped
• 4 cloves garlic, minced
• 1 onion, chopped
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 (14.5 ounces) can whole peeled tomatoes, chopped
• 2 tablespoons beef bouillon granules
• 1 sugar pumpkin

Directions:

Heat 2 tablespoons oil in a large saucepan over medium-high heat. Place beef in the saucepan and cook until evenly brown. Mix in the water, potatoes, carrots, green bell pepper, garlic, onion, salt, and pepper. Bring to a boil. Reduce heat and simmer approximately 2 hours.

Dissolve the bouillon into the beef mixture. Stir in the tomatoes.

Preheat oven to 325 degrees F (165 degrees C).

Cut the top off the pumpkin and remove seeds and pulp. Place the pumpkin in a heavy baking pan. Fill the pumpkin with the beef mixture. Brush outside of the pumpkin with remaining oil.

Bake in the preheated oven 2 hours, or until tender. Serve the stew from the pumpkin, scraping out some of the pumpkin meat with each serving.