Ingredients
2 lbs beef stew meat, cut into 1-inch cubes
3 tbsp La Fe Vegetable Oil, divided
1 cup water
3 large potatoes, peeled and cut into 1-inch cubes
1 cup La Fe Frozen Carrots
1 large green pepper, cut into 1/2-inch pieces
4 garlic cloves, minced
1 medium onion, chopped
2 tsp salt
1/2 tsp La Fe Black Pepper
La Fe Sazon
2 tbsp beef bouillon granules
1 can (14-1/2 ounces) canned diced tomatoes, undrained
1 pumpkin (10 to 12 pounds)

Directions
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STEP ONE
In a Dutch oven, brown meat in 2 tablespoons of La Fe vegetable oil. Add water, potatoes, La Fe frozen carrots, green pepper, garlic, onion, La Fe sazon, salt and La Fe black pepper. Cover and simmer for 2 hours. Stir in bouillon and tomatoes. Wash pumpkin; cut to 6 to 8 in. circle around the top stem. Remove top and set aside; discard seeds and loosen fibers from inside.
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STEP TWO
Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin and replace top. Brush outside of the pumpkin with remaining oil. Bake at 325° 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.