This recipe was inspired by Matt and Michelle's pumpkin patch they started when they were first married.
Recipe courtesy of Wholly Cow Market
2 lb. stew meat (cut into 1" cubes)
3 T. vegetable oil (divided)
1 cup water
3 lg. potatoes (peeled and cubed)
4 carrots (sliced)
1 lg. green bell pepper (chopped)
4 cloves garlic (minced)
1 onion (chopped)
2 tsp. salt
½ tsp. ground black pepper
1 can whole peeled tomatoes (14.5 oz)
2 T. beef bouillon granules
Heat 2 tablespoons oil in a large saucepan over medium-high heat. Place beef in a 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 for approximately 2 hours.
Dissolve the bouillon into the beef mixture. Stir in the tomatoes.
Pre-heat oven to 325°F. Cut the 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 the remaining oil. Bake in the preheated oven for 2 hours or until tender.
Serve the stew from the pumpkin, scraping out some of the pumpkin meat with each serving.