Vegetable-Beef Stew In Pumpkinseed Sauce

• 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.

pumpkinseed kernels, ground cumin, ground coriander, ground allspice, ground cloves, ground cinnamon, salt, black pepper, vegetable oil, boneless sirloin steak, onion, red bell pepper, pepper, carrot, tomatoes, molasses, lowsalt beef broth, green beans

Taken from www.myrecipes.com/recipe/vegetable-beef-stew-pumpkinseed-sauce (may not work)