- Cooking Time: 240
- Preparation Time: 55
- 2 lbs beef stew meat, cut into 1" cubes
- 3 tbs vegetable oil, divided
- 1 cup water
- 3 large potatoes, peeled & cubed
- 4 carrots, sliced
- 1 large green bell pepper, chopped (I replace this with fresh sliced mushrooms which I enjoy more)
- 4 cloves garlic, minced
- 1 onion, chopped
- 2 tsp salt
- 1/2 tsp ground black pepper
- 1 (14.5 oz) can whole peeled tomatoes, chopped
- 2 tbs beef bouillon granules
- 1 sugar pumpkin (10 - 12 lbs, must fit in the oven with one rack in the lowest position)
- Heat 2 tbs oil in a large saucepan over medium-high heat. Place beef in the saucepan & cook until evenly brown. Mix in water, potatoes, carrots, bell pepper/mushrooms, garlic, onion, salt & pepper. Bring to a boil. Reduce heat & simmer approximately 2 hours.
- Dissolve the bouillon into the beef mixture. Stir in the tomatoes.
- Preheat oven to 325 degrees
- While this is cooking, cut top off the pumpkin (angle the knife outward when cutting so that the top has a "ledge" to sit on when replaced) & remove seeds & pulp. If there is a stem, cut it short so that the pumpkin will fit in the oven without touching the top. Put aluminum foil around the stem only. Place the pumpkin in a heavy baking pan. Fill the pumpkin with the beef mixture. Brush outside of the pumpkin with remaining oil.
- Bake in preheated oven 2 hours or until tender. Serve the stew from the pumpkin, scraping out some of the pumpkin meat with each serving.