2 lb. beef stew cubes
3 tbsp. oil, divided
1 c. water
3 lg. potatoes, cubed
4 med. carrots, sliced
1 lg. green pepper
4 cloves garlic, minced
1 med. onion, chopped
2 tsp. salt
1/2 tsp. pepper
2 tbsp. instant beef bouillon granules
1 (14 1/2 oz.) can tomatoes, undrained
1 pumpkin, 10-12 lbs.

In a Dutch oven, brown meat in 2 tablespoons of oil. Add water, potatoes, carrots, green peppers, garlic, onion, salt and pepper. Cover and simmer for 2 hours. Stir in bouillon and tomatoes. Wash the pumpkin, remove the 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 the outside of the pumpkin with the remaining 1 tablespoon of oil.

Bake at 325°F for 2 hours or just until the pumpkin is tender. Do not overbake. Serve stew from the pumpkin, scooping out a little pumpkin with each serving.

Makes 8-10 servings.