Pumpkin Stew

2 lb. beef stew meat, cut into 1" cubes
3 TBS. cooking oil, divided
1 c. water
3 lg. potatoes, peeled and cut into 1" cubes
4 medium carrots, sliced
1 lg. green pepper, cut into 1/2" pieces
4 garlic cloves, minced
1 medium onion, chopped
2 tsp. salt
1/2 tsp. pepper
2 TBS. instant beef bouillon granules
1 can (14.5 oz) tomatoes, undrained, cut up
1 pumpkin (10-12 lbs.)

Brown meat in 2 TBS. oil. Add water, potatoes, carrots, green pepper, garlic, onion, salt and pepper. Cover and simmer for 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 in a shallow, sturdy baking dish. Spoon stew into pumpkin and replace the top. Brush outside of pumpkin with remaining oil. Bake @ 325 for 2 hours or just until the pumpkin is tender (do not overbake). Serve stew from pumpkin, scooping out a little pumpkin with each serving.