Mexicali Beef Stew in a Pumpkin Shell

Yield: 8 servings

Ingredients

• 2 1/2 pounds beef for stew, 1 to 1 1/4 inch pieces
• 1 to 2 tablespoons vegetable oil
• 2 large onions, chopped
• 4 cloves garlic, crushed
• 2 (13.75 ounce) cans ready-to-serve beef broth
• 1 cup mild or medium picante sauce
• 2 medium zucchini, 1/4 inch slices
• 4 teaspoons cornstarch, dissolved in 1/4 cup water
• 2 small tomatoes, each cut into 8 wedges
• 1 (2 1/4 ounce) can sliced ripe olives, drained

Instructions

1. 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. Bring to a boil. Reduce heat; cover tightly and simmer for 1 1/2 hours, stirring occasionally.
2. Meanwhile prepare a Pumpkin Shell Tureen. Add zucchini to Dutch oven; continue cooking, covered, 10 minutes or until beef is tender.
3. 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.
4. Pumpkin Shell Tureen: Cut the top off a 5 to 6 pound pumpkin; scrape out fibers and seeds. Approximately 10 minutes before serving, pour boiling water into pumpkin; cover and let stand. Drain before serving.

Attribution

National Cattlemen's Beef Association