Beef Pumpkin Stew

Method

1. 01

   Toss beef chuck with flour, salt and black pepper. Melt butter in a Dutch oven over medium heat and brown the beef in three batches for 5 minutes each. Transfer each batch to a plate.

2. 02

   Cook onion in the pot for 5 minutes until softened, then add garlic and cook for 1 minute. Return beef and add beef stock, pumpkin puree and Worcestershire sauce, scraping up the browned bits.

3. 03

   Bring to a gentle simmer, cover and cook over low heat for 150 minutes, stirring along the bottom regularly, until the beef is almost tender. Add a splash of water if the sauce becomes too thick.

4. 04

   Add potatoes, carrots and thyme. Simmer partly covered for 30-35 minutes until the vegetables are tender and the beef pulls apart easily, well above 145°F. Remove thyme stems and rest for 3 minutes before serving.