Beef Pumpkin Stew

• vegetable oil↗2 tbsp tbsp
• stewed beef500g g

  cut into cubes

• onion↗2

  sliced into wedges or finely

• carrot↗600g g

  cut into cubes

• celery stalk↗1

  roughly chopped

• small bunch of thyme¼
• bay leaf↗2
• tomato paste1 ½ tbsp tbsp
• plain flour↗1 ½ tbsp tbsp
• vegetable broth↗1 l l
• ale250ml ml

  or beer

• medium pumpkin↗1

  (about 500 g), peeled, seeded and diced

• mashed potatoes

  or crusty bread, for serving

Step-by-step instructions

1. 1

   Heat the oil in a large covered skillet or Dutch oven and brown the beef in batches for a few minutes over medium‑high heat until browned. Transfer to a bowl and set aside. Sauté the onion in the same pan over medium heat for 6‑8 minutes until softened.

2. 2

   Add the carrot, celery, thyme and bay leaf, stir and cook a few more minutes until they soften slightly. Return the beef to the pan, then add tomato paste and flour.

3. 3

   Pour in the broth and ale, season well, then bring to a boil. Reduce heat to a gentle simmer and cook for 1 hour. Add the pumpkin and cook 30 minutes to 1 hour until the vegetables and meat are tender. Serve with mashed potatoes or crusty bread to soak up the sauce.