2 lb. stew meat, cut into 1 inch cubes
3 T. vegetable oil, divided
1 c. 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
Heat 2 tablespoons oil in a large saucepan over medium-high heat. Place beef in a 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 for approximately 2 hours. Dissolve the bouillon into the beef mixture. Stir in the tomatoes.
Pre-heat oven to 325°. Cut the 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 the remaining oil. Bake in the preheated oven for 2 hours or until tender. Serve the stew from the pumpkin, scraping out some of the pumpkin meat with each serving.