Name: Pumpkin Stew
Prep time: 150 min
Cook time: 120 min
Total time: 270 min
Yield: 10 servings
Ingredients: 2 pounds beef stew meat, cut into 1-inch cubes; 3 tablespoons canola oil, divided; 1 cup water; 3 large potatoes, peeled and cut into 1-inch cubes; 4 medium carrots, sliced; 1 large green pepper, cut into 1/2-inch pieces; 4 garlic cloves, minced; 1 medium onion, chopped; 2 teaspoons salt; 1/2 teaspoon pepper; 2 tablespoons beef bouillon granules; 1 can (14-1/2 ounces) diced tomatoes, undrained; 1 pumpkin (10 to 12 pounds)

For a festive fall feast that'll leave an impression, serve pumpkin stew—with beef, potatoes and carrots—inside a whole roasted pumpkin.

Ingredients

2 pounds beef stew meat, cut into 1-inch cubes

3 tablespoons canola oil, divided

1 cup water

3 large potatoes, peeled and cut into 1-inch cubes

4 medium carrots, sliced

1 large green pepper, cut into 1/2-inch pieces

4 garlic cloves, minced

1 medium onion, chopped

2 teaspoons salt

1/2 teaspoon pepper

2 tablespoons beef bouillon granules

1 can (14-1/2 ounces) diced tomatoes, undrained

1 pumpkin (10 to 12 pounds)

Instructions

1 Brown the beef

2 Heat 2 tablespoons of canola oil in a large Dutch oven over medium-high heat. Add the beef and cook until it's nicely browned on all sides. Editor's Tip: For extra flavor, lightly toss the beef with a few tablespoons of all-purpose flour before browning—this creates a golden crust and plenty of savory browned bits that deepen the stew's flavor.

3 Build the stew

4 Add 1 cup of water, the potatoes, carrots, green bell pepper, garlic, onion, salt and pepper to the pot. Stir to combine, then cover the pot and simmer the stew gently for about two hours. Stir in the bouillon and diced tomatoes with all their juices. Editor's Tip: For a deeper flavor, saute the onions and garlic with the beef before adding the water.

5 Prepare the pumpkin

6 Preheat the oven to 325°F. As the stew simmers, wash the pumpkin thoroughly. Cut a 6- to 8-inch circle around the top stem. Remove the top and set it aside. Scoop out the seeds and loosen the stringy fibers from the inside. Place the pumpkin in a shallow, sturdy baking pan. Editor's Tip: Save the seeds to make roasted pumpkin seeds for a tasty, nutrient-packed snack.

7 Fill the pumpkin, then bake

8 Carefully spoon the hot stew into the hollowed-out pumpkin, then replace the pumpkin top. Brush the outside of the pumpkin with the remaining tablespoon of canola oil. Bake the pumpkin stew for two hours or until the pumpkin is tender (do not overbake it). Editor's Tip: Everyone's oven heats differently, so start checking for doneness around the 90-minute mark to ensure the pumpkin doesn't overcook. You want the pumpkin tender but still holding its shape.

9 Serve the stew directly from the pumpkin, scooping a little of the roasted pumpkin flesh into each serving.