Pumpkin Stew - cooking recipe

Ingredients

2 lbs beef stew meat, cut into 1-inch cubes
3 tablespoons vegetable oil, divided
1 cup 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 teaspoons salt
1/2 teaspoon pepper
2 tablespoons beef bouillon granules
1 (14 1/2 ounce) can diced tomatoes
1 (10 -12 lb) fresh pumpkin

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 6-8 inch circle around top stem.
Remove top and set aside; discard seeds and loose fibers from inside.
Place pumpkin in a shallow sturdy baking pan.
Spoon stew into pumpkin and replace the top.
Brush outside of pumpkin with remaining oil.
bake at 325 degrees 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.