Recipe: Pumpkin Stew

Pumpkin Stew

Servings: 8-10

Ingredients:

• 1 pound beef stew meat, cubed
• 1 cup water
• 3 large potatoes, peeled and cut into 1 inch cubes
• 4 medium carrots sliced
• 1 large green pepper, cut into ½ in pieces
• 4 garlic cloves minced
• 1 medium onion, chipped
• 2 tsp salt
• ½ tsp pepper
• 2 tbsp instant beef bouillon granules
• 1 14oz can tomatoes, undrained, cut up
• 1 pumpkin (10 to 12 pounds)
• 2 to 3 tbsp oil

Directions:

1. In a dutch oven, brown the meat in 2 tablespoons oil.
2. Add the water, potatoes, carrots, green pepper, garlic, onion, salt and pepper.
3. Cover and simmer for 2 hours.
4. Stir in bouillon and tomatoes.
5. Wash the pumpkin: cut a 6 to 8 inch circle around the top stem. Remove top and set aside: discard seeds and loose fibers from inside.
6. Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin and replace the top.
7. Brush outside of pumpkin with remaining oil. Bake at 325 degrees F for 2 hours or until the pumpkin is tender.
8. Serve stew from pumpkin, scooping out a little pumpkin with each serving.