A delightful and hearty beef stew served in a baked pumpkin for a unique and flavorful presentation.
Heat a Dutch oven over medium heat and brown the beef in a bit of oil until seared on all sides.
Ensure the beef is dry before searing to achieve a nice crust.
Add diced potatoes, carrots, green pepper, minced garlic, and chopped onion to the pot.
Cut the vegetables into uniform sizes for even cooking.
Pour in enough water to cover the ingredients, then season with salt and pepper.
Taste the broth and adjust seasoning as needed.
Simmer the stew on low heat for 1.5 hours, stirring occasionally.
Cover the pot partially to allow some evaporation while retaining moisture.
Prepare the pumpkin by cutting off the top and scooping out the seeds and fibers.
Save the seeds for roasting as a snack.
Place the pumpkin on a baking sheet and fill it with the cooked stew.
Do not overfill the pumpkin to prevent spills during baking.
Bake the pumpkin with its top on in a preheated oven at 325°F for 1 hour, or until the pumpkin is tender.
Check the pumpkin's tenderness by piercing it with a fork.
Serve the stew directly from the pumpkin, scooping out some pumpkin flesh with each serving.
Garnish with fresh parsley or a dollop of sour cream for added flavor.
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