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Source: Fabulous Food Associations

Mexicali Beef Stew in a Pumpkin Shell
Can be served with or without the pumpkin shell tureen.
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Serves: 8
Prep Time: 20 minutes
Cook Time: 2 hours
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2 1/2 pounds stew beef, cut into 1 to 1 1/4-inch pieces
1 to 2 tablespoon vegetable oil
2 large onions, chopped
4 cloves garlic, crushed
2 cans (13 3/4 ounces each) beef broth, ready to serve
1 cup picante sauce
2 medium zucchini, cut into 1/4-inch slices
4 teaspoons cornstarch, dissolved in 1/4 cup water
2 small tomatoes, each cut into 8 wedges
1 can (2 1/4 ounces) ripe olives, drained, sliced

In 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. Return beef; bring to a boil. Reduce heat; cover tightly and simmer 1 1/2 hours, stirring occasionally.

Meanwhile prepare Pumpkin Shell Tureen

Add zucchini to pan; continue cooking, covered, 10 minutes or until beef is tender. 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.

Pumpkin Shell Tureen: Cut top off 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.

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