Pumpkin Stew

This stew is great for Halloween.

• Ready In: 3 hrs 15 mins
• Serves: 8-10

Ingredients

• 1 (10 -12 lb)  fresh pumpkin
• 2  lbs beef stew meat, cut into 1 inch pieces
• 3  tablespoons  vegetable oil, divided
• 1  cup water
• 3  large potatoes, peeled and cut into 1 inch pieces
• 4  medium carrots, sliced
• 1  large green pepper, but in 1/2 inch cubes
• 4  garlic cloves, minced
• 1  medium onion, chopped
• 2  tablespoons beef bouillon granules
• 1 (14 ounce) can diced tomatoes, includes the liquid

Directions

1. In a dutch oven, brown meat in 2 tablespoons of the oil. Add water, potatoes, carrots, green pepper, garlic, onion, salt and pepper.
2. Cover and simmer 1 hour.
3. Wash pumpkin, cut an 8 inch circle around top of stem. Remove top; set aside.
4. Discard seeds and loose fiber from inside.
5. Place pumpkin in a sturdy shallow baking pan. Brush outside of pumpkin with remaining oil.
6. Spoon stew into pumpkin; replace top. Bake at 325°F for 2 hours or just until pumpkin is tender (do not overbake). Serve stew from pumpkin, scooping out a little pumpkin with each serving.