mexicali beef stew in pumpkin shell

Name: Mexicali Beef Stew in Pumpkin Shell
Prep time: 10 min
Cook time: 2 h
Yield: 8
Cuisine: Mexican
Ingredients: 2 1/2 pound(s) beef for stew; 1 - 2 tablespoon(s) vegetable oil; 2 large onions, chopped; 4 clove(s) garlic, crushed; 4 cup(s) beef stock; 1 cup(s) mild or medium salsa or picante sauce; 2 medium zucchini cut into 1/4" slices; 4 teaspoon(s) cornstarch, dissolved in 1/4 cup water; 2 small tomatoes, chopped into bite-size bits; 2 1/4 ounce(s) can sliced ripe olives, drained; 1 - pumpkin, 5 - 6 pounds

(1 RATING)

24 Pinches

Nicole Bredeweg

West Olive, MI

Updated on Jun 20, 2013

I used to love this recipe. I found it on one of those little cards that the grocery store keeps in racks in the entryway. But, my tastes have changed and matured, so it's NOT a favorite anymore, but it has tremendous nostalgia value AND the pumpkin shell idea is priceless. Once, we took this to our friend's house for dinner (the pumpkin makes travel INCREDIBLY easy), and the kids were amazed that we'd get to eat out of a pumpkin. And, something to note for other recipes -- if done properly, the pumpkin will insulate the food for HOURS.

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prep time 10 Min

cook time 2 Hr

method Stove Top

yield 8 serving(s)

Ingredients

2 1/2 pounds beef for stew
1 - 2 tablespoons vegetable oil
2 large onions, chopped
4 cloves garlic, crushed
4 cups beef stock
1 cup mild or medium salsa or picante sauce
2 medium zucchini cut into 1/4" slices
4 teaspoons cornstarch, dissolved in 1/4 cup water
2 small tomatoes, chopped into bite-size bits
2 1/4 ounces can sliced ripe olives, drained
1 - pumpkin, 5 - 6 pounds

How To Make mexicali beef stew in pumpkin shell

Step 1

In 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.

Step 2

Meanwhile, 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.
Step 3

Add zucchini to Dutch oven; continue cooking, covered, 10 minutes or until beef is tender.
Step 4

Dissolve 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.
Step 5

***Note – I realize that the pumpkin seems like a fanciful touch, but it will keep the stew hot for hours!
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