Pumpkin Stew

This stew is really yummy, especially on a crisp, fall day. 

2 pounds beef stew meat, cut into 1-inch cubes
3 tablespoons vegetable oil, divided
2 cups beef broth
2 pounds small new potatoes
4 carrots, sliced, or 1/2 pound baby carrots
1 large green bell pepper, chopped
2 cloves garlic, minced
1 bay leaf
1 onion, choppped
2 teaspoons salt
1/4 teaspoon graound black pepper
1 teaspoon Lawry's seasoning salt (optional)
1 can (14.5 ounce) diced Italian-seasoned tomatoes, chopped
2 cups cooked or canned pumpkin

Heat 2 tablespoons oil in a large saucepan over medium-high heat.  Place beef in the saucepan and cook evenly until brown.  Transfer meat to a 2-quart or larger slow cooker.  Mix in remaining ingredients and simmer on high for 3-4 hours or low for 6-8 hours.  Serve with salad, cheese and crackers, cornbread, or tortillas.  Serves 8.