Pomegranate Stew Recipe

Ingredients to make Pomegranate Stew:

• 1/2 cup Italian dressing, divided
• 1 and 1/2 pounds stew beef, cut into small pieces
• 1 tablespoon of flour
• 1/2 teaspoon cumin powder
• 1/2 teaspoon ground red pepper
• 1 cup of beef broth
• 1 butternut squash, peeled, seeded, and cut into 1 1/2-inch pieces
• 1 pomegranate cut in half
• 3 polio peppers, roasted, cleaned, seeded and cut into strips

How to make Pomegranate Stew:

1. 1HEAT 1/4 cup of the dressing in a large, deep saucepan
2. Add meat Cook 7 to 8 minutes or until golden, stirring occasionally Add flour, cumin, and red pepper Cook 4 minutes, stirring constantly
3. Add and stir broth beef and 1 cup water, bring to a boil Reduce heat to low Bake for 1 1/2 hours or until meat is tender 2 PRESHEAT oven to 400F mix zucchini with remaining dressing in shallow ovenproof dish Bake for 20 minutes or until zucchini is tender when pierced 3 SAVE 1/4 cup of the pomegranate seeds for garnish pureed drain
4. Add to meat in saucepan, along with the zucchini and chills boil for 5 minutes or until very hot Complete with the seeds you saved, to decorate. 4 SERVE immediately hot, accompanied by white rice
5. The total cooking time for this recipe is 2 hours.