Recipe for Pumpkin Stew 
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Yield:
10
Ingredients:
Amount Ingredient
2 lb stew meat, cut into 1" cubes
3 tbl cooking oil, divided
1 cup water
3 lrg potatoes, peeled and cubed
4 med carrots, sliced
1 lrg green pepper, cut into 1/2"
4 x garlic cloves, minced
1 med onion, chopped
2 tsp salt
1/2 tsp pepper
2 tbl beef bouillon, cubes or granules
1/2 oz canned tomatoes, undrained & cut up
Instructions:
Instructions: In a dutch oven, brown meat in 2 Tablespoons oil. Add water, potatoes, carrots, green pepper, 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. Remove top and set aside; discard seeds and loose fibers from inside. Place pumpkin in a shallow, sturdy baking pan. Spoon stew into pumpkin and replace top. Brush outside of pumpkin with remaining oil. Bake at 325 degrees for 2 hours, or just until the pumpkin is tender. Do Not Overbake. Serve stew from pumpkin, scooping out a little pumpkin with each serving.

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