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Jack O'Lantern Stew (aka Mexicali Beef Stew in a Pumpkin Shell): Date Added: 28 Jul 2011
Listed in: Soups & Stews

2-1/2 lbs. beef for stew, cut into 1 to 1-1/2 inch pieces
2 Tbsp. vegetable oil
2 large onions, chopped
4 cloves garlic, crushed
2 cans (14-oz) ready-to-serve beef broth
1 cup mild or medium prepared picante sauce
2 medium zucchini, thinly sliced
4 tsp. cornstarch
1/4 cup cool water
2 small tomatoes, each cut into 8 wedges
1 can (2-1/2 oz.) sliced ripe olives, drained

Cooking Instructions

Servings Serves 8
Prep Time 15 minutes
Cook Time 2 hours

1. In Dutch oven, heat oil over medium heat until hot. Add beef, onions, and garlic, 1/2 at a time. Brown beef evenly, stirring occasionally. Pour off drippings, if necessary.

2. Stir broth and picante sauce into beef mixture. Bring to a boil. Reduce heat to low, cover tightly and simmer 1-1/2 hours.

3. Add zucchini to stew. Cover and continue cooking 10 minutes or until beef and zucchini are tender.

4. Stir conrstarch into the 1/4 cup water until smooth. Stir mixture into stew. Bring to a boil over medium heat. Cook and stir 2 minutes or until thickened.

5. Stir in tomatoes and olives. Remove from heat. Cover and let stand 5 minutes.

6. Meanwhile prepare the pumpkin shell. Cut top off of the pumpkin. Scrape out and discard fibers and seeds. Pour BOILING water to fill the pumpkin shell at least three-quarters full; cover and let stand for 10 minutes. Pour water out of pumpkin.

7. To serve, ladle stew into pumpkin shell.

Recipe and photo used with permission by the Texas Beef Council. For more beef information and recipes visit www.

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Jack O'Lantern Stew (aka Mexicali Beef Stew in a Pumpkin Shell)
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