Perfect for chilly autumn evenings, this hearty Beef and Pumpkin Stew combines tender slow-cooked beef with sweet, seasonal pumpkin and root vegetables. Flavoured with thyme, garlic, and a touch of red wine, it’s rich, comforting, and full of autumn warmth. Serve with crusty bread for a satisfying meal the whole family will love.

Ingredients:

• 500g stewing steak, diced

• 500g pumpkin, peeled and cubed

• 300g carrots, peeled and cubed

• 1 large onion, diced

• 1 tbsp beef stock (or 1 stock cube)

• 1 tbsp plain flour

• 100ml red wine (optional)

• 1 tsp crushed garlic

• 1 tbsp fresh or dried thyme

• 1 tbsp tomato paste

• 2 tbsp oil for frying

• 500ml water (or enough to cover)

• Salt and pepper, to taste

Method:

1. Prepare the beef:
   Toss the stewing steak in the flour, season with salt and pepper. Heat 1 tbsp oil in a large pan or casserole dish and brown the beef in batches until well coloured. Remove and set aside.

2. Cook the vegetables:
   Add the remaining oil to the pan and gently cook the onion, garlic, and carrots for about 5 minutes until softened.

3. Deglaze the pan:
   Stir in the tomato paste and thyme, then pour in the red wine (if using), scraping up any caramelised bits from the bottom of the pan for extra flavour.

4. Add the beef and stock:
   Return the beef to the pan, add the beef stock and enough water to cover. Bring to the boil, then reduce to a gentle simmer.

5. Add the pumpkin:
   After about 1 hour of simmering, add the pumpkin cubes. Continue to cook for a further 30–40 minutes, or until the beef is tender and the pumpkin has softened into the stew.

6. Finish and serve:
   Taste and adjust seasoning if needed. The stew should be rich, thick, and hearty. Serve with crusty bread or creamy mashed potatoes.

Serving Tip:
Garnish with a sprinkle of fresh thyme or chopped parsley. It’s even better made a day ahead, as the flavours deepen overnight.