Preheat oven to 350°F. Hollow out a 4-5 lb pumpkin, saving the top for a lid. Brush the inside of the pumpkin with melted butter and salt. In a skillet, sauté 1 lb beef, 1 chopped onion, minced garlic and 1 cup of rice. When the beef has browned, add 1 can of tomatoes, 2 cans beef broth, salt and pepper. Pour the beef and rice mixture into the pumpkin. Close the lid of the pumpkin, and bake for 1 1/2 hours until fork tender. For serving, scoop out some of the stew with the tender pumpkin. Top with melted cheese and serve with crusty bread.
