Pumpkin Stew - cooking recipe

Ingredients

2 lb. beef stew meat, cut into 1-inch cubes
3 Tbsp. vegetable oil
1 c. water
3 large potatoes, peeled and cut into 1-inch cubes
4 medium carrots, sliced
1 large green pepper, cut into 1/2-inch pieces
4 garlic cloves, minced
1 medium onion, chopped
2 tsp. salt
1/2 tsp. pepper
2 Tbsp. beef bouillon granules
14 1/2 oz. can diced tomatoes (undrained)
1 pumpkin (about 10 to 12 lb.)

Preparation

In a Dutch oven, brown meat in 2 tablespoons 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 to 8-inch circle around top of stem.
Remove top and set aside; discard seeds and lose fibers from inside.