| 1 | Roll the beef in the four to coat evenly. |
| 2 | Chop the onions and the garlic, reserve. Chop the tomatoes and reserve. Slice the zucchinis and reserve. |
| 3 | Pour the oil into a large, deep pan and brown the stew meat on all sides over medium heat. Add the onions and the garlic, cook for 3 minutes. Pour off any drippings, if necessary. |
| 4 | Add the broth and the salsa, bring to a boil. Cover, reduce heat and simmer on very low for 1 hour. |
| Meanwhile, prepare the pumpkin tureen: |
| 1 | Cut the top off a 5-6 lb pumpkin and reserve the top for your "lid". Scrape out the fibers and seeds (save the seeds to roast!). Do the same with the top, scrape it off. About 10 minutes before serving, pour boiling water (carefully!) into the pumpkin shell and let sit until you are ready to fill it with the stew. This step will heat your "bowl" and help keep your stew warm. Pour out the water before filling. |
| Back to the stew: |
| 1 | Bring back to a boil and add the diced tomatoes and the zucchini slices. |
| 2 | Combine the cornstarch and the water in a small container and pour this slowly into the stew, stirring constantly. Cook and stir until stew is nicely thickened. |
| 3 | Pour carefully into your pumpkin bowl and set out to serve. Use the reserved pumpkin top as your lid. |
