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Stew: Mexicali Beef Stew in Pumpkin Shell

Source of Recipe

National Cattlemen's Beef Association


List of Ingredients

2-1/2 lbs. beef for stew, 1" to 1-1/4" pieces
1 to 2 T vegetable oil
2 large onions, chopped
4 cloves garlic, crushed
4 C beef stock
1 C mild or medium salsa or picante sauce
sauce
2 medium zucchini cut 1/4" slices
4 tsp. cornstarch, dissolved in 1/4 cup water
2 small tomatoes, each cut into 8 wedges
1 can (2 1/4 oz) sliced ripe olives, drained

1 pumpkin, 5-6 lbs.



Recipe

In Dutch oven, heat oil over medium-high heat until hot. Add Beef, onions and garlic-- 1/2 at a time-- and brown beef evenly. Pour off drippings. Add stock and salsa or picante sauce. Return Beef and bring to a boil. Reduce heat, cover tightly and simmer 1-1/2 hours, stirring occasionally.

Add zucchini to pan and continue cooking, covered, 10 minutes or until Beef is tender. Stir in cornstarch mixture, cook and stir 2 minutes or until thickened and bubbly. Stir in tomatoes and olives. Remove from heat, let stand, covered, 5 minutes. Ladle into Pumpkin Shell Tureen.

SERVES 8

Pumpkin Shell Tureen:
While stew is cooking, prepare Pumpkin Shell Tureen. Cut top off 5-to 6-lb. pumpkin and scrape out fibers and seeds. Approximately 10 minutes before serving, pour boiling water into pumpkin; cover and let stand. Drain before serving.