Vegetable-Beef Stew in Pumpkinseed Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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In Africa, toasted pumpkinseeds have long been ground and stirred into soups and stews. Here, they add body and a subtle, nutty flavor. Serve this stew with mashed sweet potatoes or over rice. Ingredients:
2 tablespoons roasted salted pumpkinseed kernels |
1 teaspoon ground cumin |
1/2 teaspoon ground coriander |
1/2 teaspoon ground allspice |
1/4 teaspoon ground cloves |
1/4 teaspoon ground cinnamon |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
2 teaspoons vegetable oil, divided |
1 (8-ounce) boneless sirloin steak, cut into 1-inch cubes |
1 cup chopped onion |
1/2 cup chopped red bell pepper |
2 teaspoons finely chopped seeded pickled jalapeño pepper |
1 1/2 cups (1/4-inch-thick) slices carrot |
1 1/2 cups canned crushed tomatoes, undrained |
2 tablespoons molasses |
1 (14 1/4-ounce) can low-salt beef broth |
1 1/2 cups (2-inch) cut green beans |
2 cups thinly sliced kale or spinach |
Directions:
1. Cook pumpkinseeds in a Dutch oven over medium-high heat 3 minutes or until kernels are toasted and begin to pop. Remove from heat, and cool. Place kernels in a spice or coffee grinder; process until finely ground.
2. Combine cumin and next 6 ingredients (cumin through black pepper) in a small bowl. Heat 1 teaspoon oil in pan over medium-high heat. Add beef; sauté for 3 minutes or until browned. Remove beef from pan.
3. Add 1 teaspoon oil to pan. Add the onion, bell pepper, and jalapeño; sauté 4 minutes. Add ground kernels and cumin mixture to pan; cook 1 minute. Stir in beef, carrot, tomatoes, molasses, and broth; bring to a boil. Partially cover, reduce heat, and simmer 15 minutes. Add beans; partially cover, and simmer 30 minutes or until meat is tender. Stir in kale; cook 4 minutes or until kale wilts.
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