Vegetable-Beef Stew In Pumpkinseed Sauce Recipe

Name: Vegetable-Beef Stew In Pumpkinseed Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 jalapeno 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

Servings: persons

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 jalapeno 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

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; saute for 3 minutes or until browned. Remove beef from pan.
3
Add 1 teaspoon oil to pan. Add the onion, bell pepper, and jalapeno; saute 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.

215

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 tablespoons roasted salted pumpkinseed kernels, 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/2 teaspoon ground allspice, and more.

Yes, Vegetable-Beef Stew In Pumpkinseed Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable-Beef Stew In Pumpkinseed Sauce

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