Great Recipes

• 2-1/2 lb Beef for stew, 1" to 1-1/4" pieces
• 1 to 2 Tbsp vegetable oil
• 2 large onions, chopped
• 4 cloves garlic, crushed
• 2 cans (13-3/4 oz each) ready-to-serve beef broth
• 1 cup mild or medium picante sauce
• 2 medium zucchini, 1/4" slices
• 4 tsp cornstarch, dissolved in 1/4 cup water
• 2 small tomatoes, each cut into 8 wedges
• 1 can (2-1/4 oz) sliced ripe olives, drained

1. 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. 2. Meanwhile prepare Pumpkin Shell Tureen (see below). 3. 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-lb pumpkin; scrape out fibers and seeds. Approx. 10 minutes before serving, pour boiling water into pumpkin; cover and let stand. Drain before serving.

Source: National Cattlemens Beef Association