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Mexicali
Beef Stew in a Pumpkin Shell
Total preparation and cooking time:
2 1/4 hours |
Ingredients:
2-1/2 lb Beef for stew, 1" to
1-1/4" pieces
1 to 2 Tbsp vegetable oil
2 large onions, chopped
4 cloves garlic, crushed
2 cans (13-3/4 oz each) ready-to-serve beef broth
1 cup mild or medium picante sauce
2 medium zucchini, 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 |
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Directions:
- In a 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 broth and picante
sauce. Return Beef; bring to a boil. Reduce heat; cover tightly and
simmer 1-1/2 hours, stirring occasionally.
- Meanwhile prepare Pumpkin Shell
Tureen (see below).
- Add zucchini to pan; 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. 8 servings.
Pumpkin Shell Tureen: Cut top off 5-to
6-lb pumpkin; scrape out fibers and seeds. Approx. 10 minutes before
serving, pour boiling water into pumpkin; cover and let stand. Drain
before serving.
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