Pumpkin Stew

2 pounds beef stew meat, cut into cubes

3 Tablespoons cooking oil, divided

1 cup water

3 large potatoes, peeled and cut into 1 inch cubes

4 medium carrots, sliced

4 cloves garlic, minced

1 medium onion, chopped

2 teaspoons salt

½ teaspoons salt

½ teaspoon black pepper

2 Tablespoons instant beef bouillon granules

1 can (14 ½ oz.) tomatoes, undrained and cut-up

1 pumpkin (10 to 12 pounds)

In a dutch oven, brown meat in 2 Tablespoons oil. Add water, potatoes, carrots, garlic, onion, salt and pepper. Cover and simmer for 2 hours.

Stir in bouillon and tomatoes.

Wash pumpkin; cut a 6 to 8 inch circle around top stem and set aside; discard seeds and loose fibers from inside. (You can clean up seeds and roast if desired).

Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin and replace top. Brush outside of pumpkin with remaining oil.

Bake 325 degrees for 2 hours or just until the pumpkin is tender. (Do not over bake).

Serve stew from pumpkin with each serving.

Caution: Keep pumpkin on same pan it was cooked on to serve. DO NOT LIFT pumpkin off pan, the bottom will fall out! We know this from experience.

For a fun family activity go to a pumpkin patch and let your kids pick a pumpkin for this stew.