2 1/2 pounds beef for stew, 1- to 1 1/4-inch pieces
1 to 2 tablespoons vegetable
2 large onions, chopped
4 cloves garlic, crushed
2 (13.75 ounce) cans
ready-to-serve beef broth
1 cup mild or medium picante sauce
2 medium zucchini,
4 teaspoons cornstarch, dissolved in 1/4 cup water
tomatoes, each cut into 8 wedges
1 (2 1/4 ounce) can sliced ripe olives, drained
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. Bring to a boil. Reduce heat; cover tightly and simmer for 1 1/2
hours, stirring occasionally.
Meanwhile prepare Pumpkin Shell Tureen. Add zucchini to Dutch oven; 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.