Pumpkin Stew

Name: Pumpkin Stew
Total time: 265
Yield: 8
Ingredients: 2 pounds beef stew meat, cut into 1 inch cubes; 3 tablespoons vegetable oil, divided; 1 cup 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; 0.5 teaspoon ground black pepper; 1 (14.5 ounce) can whole peeled tomatoes, chopped; 2 tablespoons beef bouillon granules; 1 sugar pumpkin

Recipe by Cathryn Gross from allrecipes.com

Dinner 4 Hr. 25 Mins.

Ingredients

8 servings

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2 pounds beef stew meat, cut into 1 inch cubes
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3 tablespoons vegetable oil, divided
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1 cup water
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3 large potatoes, peeled and cubed
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4 carrots, sliced
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1 large green bell pepper, chopped
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4 cloves garlic, minced

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1 onion, chopped
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2 teaspoons salt
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0.5 teaspoon ground black pepper
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1 (14.5 ounce) can whole peeled tomatoes, chopped
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2 tablespoons beef bouillon granules
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1 sugar pumpkin

Instructions

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 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.