Preheat 325ºF. Combine stew meat, Rancher Steak Rub, and black pepper in a sealed plastic bag and shake to coat. Heat 2 tablespoons Garlic Grapeseed Oil in a Dutch oven, add seasoned meat and brown. Add beef broth and bring to a boil. Cover and simmer 1 hour. Add the next eight ingredients and bring to a boil then simmer for 20 minutes. Wash pumpkin; cut a 6- 8-in. circle around top stem. Use a sharp knife with a long sturdy blade. Cut at an angle - it keeps the “lid” from falling into the pumpkin. Clean out the inside of the pumpkin and brush with the remaining 1 tablespoon Herb Roasted Garlic Grapeseed Oil inside and outside of the pumpkin. Place pumpkin in a shallow sturdy baking pan. Pour the stew into the pumpkin and replace lid. Bake in an oven for 2 hours until the pumpkin is tender. Serve stew from pumpkin, scooping out a little pumpkin with each serving.

Calories 370; Fat 13 g; Saturated Fat 3.5 g; Carb 28 g; Fiber 4 g; Protein 34 g; Chol 90 mg; Sodium 620 mg