Brenda's Pumpkin Stew

• 1 small to medium pumpkin (10-12 lbs.) - Produce
• 2 lbs. beef stew meat, cut into 1-inch cubes - Meat Case
• 3 Tbsp. extra-virgin olive oil, divided - Aisle 3
• 3 or 4 carrots, sliced into about 3/4-inch pieces - Produce
• 2 large green peppers, diced into 1/2-inch pieces - Produce
• 15oz. can diced tomatoes, not drained - Aisle 3
• 1/2 Tsp. black pepper - Aisle 2
• 1 Tsp. salt - Aisle 2
• 4 garlic cloves, minced - Produce

In large skillet or stockpot, brown meat in 2 tbsp. oil. Add water, potatoes, carrots, green peppers, garlic, salt, & pepper. Cover and simmer for 2 hours. Stir in broth powder into the tomatoes. Wash pumpkin. Cut a 6-8inch circle around the top stem. Remove top and set aside. Remove seeds ad loose fibers inside. Place pumpkin in a shallow sturdy baking pan. Spoon the stew into the pumpkin and replace the top. Brush outside of pumpkin with a remaining oil. Bake at 325 degrees fahrenheit for 2 hours or until pumpkin is tender. Serve stew from pumpkin spooning out a little pumpkin with each serving. With leftover pumpkin, make a soup by scraping out pumpkin with spoon, mashing with potato masher or food processor, diluting with beef broth or milk and seasoning with nutmeg, salt, and pepper to taste.