Beef Stew in a Pumpkin

Taste of Home. Beautiful presentation. Excellent for fall celebrations. I usually add bay leaf and dried thyme or marjoram to the stew. You can add whatever spices/herbs you prefer.

• Ready In: 5 hrs
• Serves: 8-10

Ingredients

• 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, peeled and 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 1/2ounce) can diced tomatoes, undrained
• 1 (10 lb)  pumpkin

Directions

1. In a Dutch oven, brown meat in 2 tablespoons oil.
2. Add water, potatoes, carrots, green peppers, garlic, onion, salt, and pepper.
3. Cover and simmer for 2 hours.
4. Stir in bouillon and tomatoes.
5. Wash pumpkin; cut a 6 to 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.