Mexicali Beef Stew In Pumpkin Shell Recipes

Steps:

• In a Dutch oven, brown meat in 2 tablespoons oil. Add water, potatoes, carrots, green pepper, garlic, onion, salt and pepper. Cover and simmer for 2 hours. Stir in bouillon and tomatoes. Wash pumpkin; cut a 6 to 8 in. circle around top stem. Remove top and set aside; discard seeds and loosen fibers from inside. , Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin and replace top. Brush outside of pumpkin with remaining oil. Bake at 325° for 2 hours or just until the pumpkin is tender (do not overbake). Serve stew from pumpkin, scooping out a little pumpkin with each serving.

Steps:

• 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.
• 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.
• Add zucchini to Dutch oven; continue cooking, covered, 10 minutes or until beef is tender.
• 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.
• ***Note - I realize that the pumpkin seems like a fanciful touch, but it will keep the stew hot for hours!