Pumpkin Stew

Ingredients

• 0.25 oz Beef Stew Meat, cut
• 1 tbsp Vegetable Oil, divided
• 1/2 cup Water
• 1/4 cup Potato, peeled cubed
• 64 g Carrot, sliced
• 1/4 tsp Green Bell Pepper, chopped
• 2 cloves Garlic, minced
• 20 oz Onion, chopped
• 1/4 tsp Salt
• 1/4 tsp Black Pepper, ground
• 1 medium Tomato, peeled chopped
• 85 g Beef Bouillon Granule
• 113.33 g Sugar Pumpkin

Instructions

1. Heat 2 tablespoons oil in a large saucepan over medium-high heat. Place beef in the saucepan and cook until evenly brown. Mix in the water, potatoes, carrots, green bell pepper, garlic, onion, salt and pepper. Bring to a boil. Reduce heat and simmer approximately 2 hours.
2. Dissolve the bouillon into the beef mixture. Stir in the tomatoes.
3. Preheat oven to 325 degrees F (165 degrees C).
4. Cut top off the pumpkin and remove seeds and pulp. Place the pumpkin in a heavy baking pan. Fill the pumpkin with the beef mixture. Brush outside of the pumpkin with remaining oil.
5. Bake in the preheated oven 2 hours, or until tender. Serve the stew from the pumpkin, scraping out some of the pumpkin meat with each serving.

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