Pumpkin Stew ~ Taste of Home

2 lb. stew meat, but into 1" cubes
3 T olive oil, divided
1 c. water
3 large potatoes, peeled and cut into 1" cubes
4 medium carrots, sliced
1 large green pepper, chopped
4 garlic cloves, minced
1 medium onion, chopped
2 tsp. salt
1/2 tsp. pepper
2 T beef bouillon granules
14 1/2 oz. can diced tomatoes
1 10-12 lb pumpkin

In a Dutch oven, brown meat in 2 T oil. Add water, potatoes, carrots, green pepper, garlic, onion, salt and pepper. Cover and simmer 2 hours. Stir in bouillon and tomatoes.

Wash pumpkin; cut a 6-8" circle around top stem. Remove top and set aside; discard seeds and loose fibers from inside.

Place pumpkin into a shallow sturdy baking pan. Spoon stew into pumpkin and replace the top. Bruwsh outside of pumpkin with remaining oil.

Bake at 325F for 2 hours or just until pumpkin is tender. Do not over bake.

Serve stew from pumpkin, scooping out a little pumpkin with each serving.

YIELD: 10 servings