Hearty Beef & Pumpkin Stew (Serves 4)

Prep time: 25 minutesCook time: 2½ – 3 hoursTotal time: about 3 hours

🌿 Ingredients

For the stew:

• 750 g stewing beef or chuck steak, cut into 4 cm cubes

• Sea salt and freshly ground black pepper, to taste

• 2 tbsp plain flour

• 2 tbsp olive oil (divided)

• 20 g unsalted butter

• 1 medium onion, chopped

• 2 cloves garlic, finely chopped

• 1½ tbsp tomato purée

• 175 ml dry red wine (optional, but adds great flavour)

• 700 ml beef stock (low salt if possible)

• 250 ml water (or extra stock)

• 2 tsp Worcestershire sauce

• 1 bay leaf

• ½ tsp dried thyme (or 1 fresh sprig)

• 300 g pumpkin, peeled, deseeded, and cut into 2–3 cm chunks (butternut squash also works)

• 3 large carrots, peeled and cut into 2–3 cm chunks

• 2 sticks celery, sliced

• 200 g baby potatoes, halved (reduced slightly to balance with pumpkin)

• 100 g frozen peas (added at the end)

• 1½ tsp cornflour mixed with 1½ tbsp cold water (optional, for thickening)

• Small handful of fresh parsley, chopped (for garnish)

🔥 Method

Prepare the beef:

1. Pat the beef dry with kitchen paper, season well with salt and pepper, then toss in the flour to coat lightly.

Brown the beef:2. Heat 1½ tbsp olive oil in a large casserole dish over medium–high heat. Brown the beef in batches, turning until nicely coloured all over. Remove to a plate and set aside.

Cook the vegetables:3. Lower the heat to medium, add the remaining ½ tbsp olive oil and butter.4. Add the onion, carrots, celery, and pumpkin. Cook for 6–8 minutes until softened and just starting to brown. (Pumpkin will help thicken the stew slightly as it cooks.)5. Stir in the garlic and tomato purée, cooking for another minute.

Deglaze:6. Pour in the red wine, scraping up any browned bits from the bottom of the pan. Let it bubble for 2–3 minutes to reduce slightly.

Simmer the stew:7. Add the beef stock, water, Worcestershire sauce, bay leaf, thyme, and return the browned beef (plus any juices) to the pan.8. Bring to a simmer, then reduce the heat to low. Cover and cook gently for 2 to 2½ hours, stirring occasionally, until the beef is tender and the sauce has thickened.(Alternatively, cook in the oven at 160°C fan / 180°C conventional for 2½ hours.)

Add the potatoes:9. Stir in the potatoes during the final 40–45 minutes of cooking so they soften without falling apart.

Finish and thicken:10. Stir in the cornflour slurry (if using) and simmer uncovered for 5–10 minutes until thickened.11. Add the peas just before serving and cook for a few minutes until heated through.

Taste and serve:12. Adjust seasoning, remove the bay leaf and thyme, then garnish with chopped parsley.

🍞 Serving Suggestions

Perfect with:

• Creamy mashed potatoes or buttered crusty bread

• A side of roasted root vegetables or green beans

• A glass of full-bodied red wine or dark ale

💡 Cook’s Notes

• Pumpkin choice: Use firm varieties like Kent, Kabocha, or Butternut — they hold their shape but soften beautifully.

• Make ahead: Even tastier the next day! Cool completely before refrigerating, then reheat gently on the hob.

• Slow cooker version: Brown the beef first, then cook on low for 6–7 hours or high for about 4 hours.

• Add depth: Stir in 1 tsp balsamic vinegar or a dash of soy sauce at the end for a rich, savoury finish.

• Extra creamy option: Mash a few pumpkin pieces into the sauce before serving for extra silkiness.

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