Mexicali Beef Stew in Pumpkin Shell
- 2 1/2 lb
- beef for stew
- 1 - 2 Tbsp
- vegetable oil
- 2 large
- onions, chopped
- 4 clove
- garlic, crushed
- 4 c
- beef stock
- 1 c
- mild or medium salsa or picante sauce
- 2 medium
- zucchini cut into 1/4" slices
- 4 tsp
- cornstarch, dissolved in 1/4 cup water
- 2 small
- tomatoes, chopped into bite-size bits
- 2 1/4 oz
- can sliced ripe olives, drained
- pumpkin, 5 - 6 pounds
How to Make Mexicali Beef Stew in Pumpkin Shell
- 1In Dutch oven, heat oil over medium-high heat until hot. Add beef, onions, and garlic; brown beef evenly. Pour off drippings. Add broth and salsa. Return beef; bring to a boil. Reduce heat; cover tightly and simmer 1-½ hours, stirring occasionally.
- 2Meanwhile, cut top off pumpkin; scrape out fibers and seeds. Approximately 10 minutes before serving, pour boiling water into pumpkin; cover and let stand. Drain before serving.
- 3Add zucchini to Dutch oven; continue cooking, covered, 10 minutes or until beef is tender.
- 4Dissolve cornstarch in water. 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.
- 5***Note – I realize that the pumpkin seems like a fanciful touch, but it will keep the stew hot for hours!