Beef stew in a pumpkin

A perfect fall dinner....

We made it tonight and it was yummy

This recipe is from Allrecipes.com

INGREDIENTS:

2 pounds beef stew meat, cut into 1 inch cubes 3 tablespoons vegetable oil, divided 1 cup water 3 large potatoes, peeled and cubed 4 carrots, sliced 1 large green bell pepper, chopped 4 cloves garlic, minced

1 onion, chopped 2 teaspoons salt 1/2 teaspoon ground black pepper 1 (14.5 ounce) can whole peeled tomatoes, chopped 2 tablespoons beef bouillon granules 1 sugar pumpkin

DIRECTIONS:

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.