Pumpkin Stew

medium prep time 30 mins | cook time 4 hrs | SERVINGS 8

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)

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.
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.