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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Vegetable-Beef Stew In Pumpkinseed Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions