1  large 10- to 12-pound pumpkin -- make sure it will fit in the oven!
1/2 cup butter, melted
1/2 cup sugar
2 tablespoons oil
2 pounds beef stew meat, cut into 1-inch cubes
1 cup chopped onion
1/2 cup chopped green pepper
1 clove garlic
4 cups beef stock or stock made with beef flavored broth powder
1  bay leaf
1 teaspoon salt
1/2 teaspoon oregano
1 1/2 pounds sweet potato, cubed
1 1/2 pounds white potato, cubed
1 cup chopped zucchini
3  chopped tomatoes
3 ears corn, kernels cut off
1 can (16 ounces) peaches

Wash pumpkin, cut a 6- to 8-inch circle around top stem. Remove top and set aside; discard seeds and loose fibers from inside. Place pumpkin in a shallow, but sturdy, baking pan. Brush the inside with butter and sprinkle with sugar. Brush outside of pumpkin with oil. Replace the lid. Bake at 350 degrees for 45 minutes or until tender, being careful not to overbake.

sauté beef in oil. Add onion, pepper, garlic, beef stock, bay leaf, salt and oregano. Simmer 1 hour. Add potatoes and cook for 15 minutes. Add zucchini and tomatoes. Cook 10 minutes. Add corn and peaches. Cook 5 minutes. Pour mixture into prepared pumpkin (while still in the sturdy baking dish). Bake at 350 degrees for 15 minutes with the lid on. Serve stew from the pumpkin, scooping out a little pumpkin with each serving.