Jack O'Lantern Stew

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Jack O'Lantern Stew (also known as Mexicali Beef Stew in a Pumpkin Shell)
All the goblins around your table will love this meal.

Prep: 15 minutes
Cook: 2 hours
Servings: Serves 8

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

Jack O'Lantern Stew (also known as Mexicali Beef Stew in a Pumpkin Shell)

	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.
	Stir broth and picante sauce into beef mixture. Bring to a boil. Reduce heat to low, cover tightly and simmer 1-1/2 hours.
	Add zucchini to stew. Cover and continue cooking 10 minutes or until beef and zucchini are tender.
	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.
	Stir in tomatoes and olives. Remove from heat. Cover and let stand 5 minutes.
	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.
	To serve, ladle stew into pumpkin shell.

Need help with this recipe? Go to: Stewing