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Mexicali Beef Stew in a Pumpkin Shell



  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. Bring to a boil. Reduce heat; cover tightly and simmer for 1 1/2 hours, stirring occasionally.
  2. Meanwhile prepare Pumpkin Shell Tureen. Add zucchini to Dutch oven; continue cooking, covered, 10 minutes or until beef is tender.
  3. 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.
  4. 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.

Yields 8 servings.

Source: National Cattlemen's Beef Association