Ingredients:

• 10-12 lb field pumpkin
• 2 lb sugar pumpkin
• 1 ½ – 2 lbs stew beef
• 2 tbsp unsalted butter
• 1Tbsp vegetable oil
• 1-tablespoon garlic, minced
• 1 cup onion, chopped
• 1 cup carrots, sliced
• ½ cup green bell pepper, diced
• 4 cups beef broth
• 1 ½ cups tomatoes, peeled, deseeded, and chopped
• 1 bay leaf
• ½ tsp oregano
• 6 sprigs parsley
• Kosher Salt and fresh ground pepper
• ¾ lb white potatoes
• ¾ lb sweet potatoes
• 1 lb zucchini
• 1 ½ cup corn kernels

Directions: Slice a lid off field pumpkin; remove the seeds. Cover the pumpkin with its lid and bake in a preheated 375° oven for 45 minutes. Peel the sugar pumpkin,remove the seeds and cut into ½-inch cubes; set aside. Cut beef into ½-inch chunks. Heat oil and 2 tablespoons of butter. Brown the meat in a large stock pot. Remove meat; add garlic, onions, carrots, and green pepper; cook for 5 minutes until softened. Add the broth, tomatoes, herbs and 1 teaspoon salt. Cover and simmer for 15 minutes. Cut white and sweet potatoes into ½-inch cubes, add to pan along with pumpkin. Cover and cook for 30 minutes. Add the zucchini and corn. Cook for an additional 10 minutes. Season to taste. Ladle the stew into the roasted field pumpkin and serve.