Cut beef stew meat into 1-inch cubes.
Peel and cube potatoes. Slice carrots. Dice onion, and mince garlic.
In a Dutch oven or large stock pot, saute onions and garlic in oil until soft. Add the stew meat and cook until brown.
Add beef broth, potatoes, carrots, tomatoes, Worcestershire sauce and spices. Cover and simmer for 2 hours.
Wash pumpkin; cut a circle around top stem. Remove top and set aside; clean out pumpkin with a large metal spoon.
Place pumpkin in a shallow sturdy baking pan. Ladle stew into pumpkin and replace top.
Brush outside of pumpkin with oil.
Bake at 325° for 1-2 hours or just until the pumpkin is tender (do not over-bake).
Serve stew from pumpkin, scooping out a little pumpkin with each serving.