From Taste of Home’s Halloween Food & Fun, 2003
|2 lbs. beef stew meat, cut into 1″ cubes||3 tbsp vegetable oil, divided|
|1 c. water||3 large potatoes, peeled & cut into 1″ cubes|
|4 medium carrots, sliced||1 large green pepper, cut into ½” pieces|
|4 garlic cloves, minced||1 medium onion, chopped|
|2 tsp salt||½ tsp pepper|
|2 tbsp instant beef bouillon granules||14½ oz. diced tomatoes|
|1 pumpkin (10-12 lbs)|
- In a Dutch oven, brown meat in 2 tbsp oil. Add water, potatoes, carrots, green pepper, garlic, onion, salt & pepper. Cover & simmer for 2 hours. Stir in bouillon & tomatoes. Wash pumpkin; cut a 6-8″ circle around top stem. Remove top & set aside; discard seeds & loose fibers from inside.
- Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin & replace the top. Brush outside of pumpkin with remaining oil.
- Bake at 325°F for 2 hours or just until the pumpkin is tender (do not over bake). Serve stew from pumpkin, scooping out a little pumpkin with each serving.