Pumpkin Prairie Stew in a Pumpkin

This recipe was inspired by Matt and Michelle's pumpkin patch they started when they were first married.

Recipe courtesy of Wholly Cow Market

Ingredients:

• 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

• 1 sugar pumpkin

Directions:

1. Heat 2 tablespoons oil in a large saucepan over medium-high heat. Place beef in a saucepan and cook until evenly brown.

2. 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.

3. Dissolve the bouillon into the beef mixture. Stir in the tomatoes.

4. Pre-heat oven to 325°F. Cut the top off the pumpkin and remove seeds and pulp.

5. 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.

6. Serve the stew from the pumpkin, scraping out some of the pumpkin meat with each serving.