“Beaf” & Pumpkin Stew With Pomegranates

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“Beaf” & Pumpkin Stew With Pomegranates

 

2 pounds cooking pumpkin, peeled, seeded, &

diced into 3/4 in. pieces (5–6 cups)

3 T. Earth Balance Margarine

1 med. large garlic clove, pressed

1 tsp. ground turmeric

1/2 tsp. ground cumin

1/4–1/2 tsp. cayenne pepper

2 tsp. salt, divided

1 pkg. Minit Meat “Beaf”

1/2 c. water

1/2 c. Welch’s 100% Grape Juice

3 Poblano Chilies, roasted & peeled

1 pomegranate

 

Heat margarine in 6-quart dutch oven. Add garlic,

turmeric, cumin, cayenne, and 1 teaspoon salt. Sauté 1

minute. Add pumpkin and stir well, coating cubes with

seasonings. Sauté 30 minutes allowing to brown

slightly. In a bowl, stir 1/2 cup water quickly into

Minit Meat. Knead by hand 30 seconds and form into a 2

x 1 inch shape. Cut into 1/2 inch strips. Set aside.

Pour 5 cups water over pumpkin and bring to boil while

covered. Add Minit Meat. Cover and simmer for 10

minutes. Roast chilies over a grill until charred on

all sides. Place in paper bag for 10 minutes. Remove

skins by rubbing. Do not rinse with water. Remove stem

and seeds. Cut into 1/4 inch strips and add to stew

along with grape juice during the last 5 minutes of

Minit Meat cooking. Remove from heat. To serve,

garnish each bowl with a tablespoon of pomegranate

seeds.

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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