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Recipes
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8 servings Prep Time: 15 minutes Cook Time: 2 hours |
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recipe categories / soups / chiles and stews  Mexicali Beef Stew in a Pumpkin Shell Courtesy of Texas Beef Council Ingredients: 2 1/2 pounds beef for stew, cut into 1 to 1-1/2 inch pieces 2 tablespoons vegetable oil 2 large onions, chopped 4 cloves garlic, crushed 2 (14 ounce) cans ready-to-serve beef broth 1 cup mild or medium prepared picante sauce 2 medium zucchini, thinly sliced 4 teaspoon cornstarch 1/4 cup cool water 2 small tomatoes, each cut into 8 wedges 1 (2.5 ounce) can sliced ripe olives, drained Directions: 1. In Dutch oven, heat oil over Medium heat until hot. Add beef, onions, and garlic, one-half at a time. Brown beef evenly, stirring occasionally. Pour off drippings, if necessary. 2. Stir broth and picante sauce into beef mixture. Bring to a boil. Reduce heat to low, cover tightly and simmer 1 1/2 hours. 3. Add zucchini to stew. Cover and continue cooking 10 minutes or until beef and zucchini are tender. 4. Stir conrstarch into the 1/4 cup water until smooth. Stir mixture into stew. Bring to a boil over Medium heat. Cook and stir 2 minutes or until thickened. 5. Stir in tomatoes and olives. Remove from heat. Cover and let stand 5 minutes. 6. Meanwhile prepare the pumpkin shell. Cut top off of the pumpkin. Scrape out and discard fibers and seeds. Pour boiling water to fill the pumpkin shell at least three-quarters full; cover and let stand for 10 minutes. Pour water out of pumpkin. 7. To serve, ladle stew into pumpkin shell. |
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