Pumpkin Prairie Stew in a Pumpkin

Ingredients

2 lb. stew meat, cut into 1 inch cubes

3 T. vegetable oil, divided

1 c. water

3 lg. potatoes, peeled and cubed

4 carrots, sliced

1 lg. green bell pepper, chopped

4 cloves garlic, minced

1 onion, chopped

2 tsp. salt

½ tsp. ground black pepper

1 can whole peeled tomatoes (14.5 oz)

2 T. beef bouillon granules

1 sugar pumpkin

Directions

Heat 2 tablespoons oil in a large saucepan over medium-high heat. Place beef in a 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 for approximately 2 hours. Dissolve the bouillon into the beef mixture. Stir in the tomatoes.

Pre-heat oven to 325°. Cut the 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 the remaining oil. Bake in the preheated oven for 2 hours or until tender. Serve the stew from the pumpkin, scraping out some of the pumpkin meat with each serving.