Recipe Index

Ingredients

• 3 lb beef chuck, cut into 1 1/2-inch cubes
• 1/2 cup all-purpose flour
• 3 tablespoons butter
• 2 tablespoons vegetable oil
• 1 cup onion, chopped (about 1 large onion)
• 1 garlic clove, crushed
• 4 cups beef stock
• 3 cups pumpkin puree
• 1 tablespoon Worcestershire sauce
• 1 tablespoon kosher salt, plus more to taste
• 1 teaspoon black pepper
• 3 lb potatoes, peeled and cut into 1-inch chunks
• 1 lb carrots, peeled and cut into 1-inch chunks
• 4 sprigs fresh thyme, plus extra leaves to serve

Method

1. Pat the beef dry and toss it in the flour with the salt and pepper until evenly coated, shaking off the excess.
2. Heat the butter and oil in a large heavy pot over medium-high heat. Brown the beef in batches for 4 to 5 minutes per batch, turning to colour all sides. Set aside.
3. Reduce the heat to medium, add the onion to the pot and cook for 5 minutes until softened, scraping up the browned bits. Add the garlic and cook for 30 seconds.
4. Return the beef and any juices to the pot. Pour in the beef stock and stir in the pumpkin puree, Worcestershire sauce and thyme sprigs until smooth.
5. Bring to a gentle boil, then cover, reduce to low and simmer for 1 hour 30 minutes, stirring occasionally, until the beef is nearly tender.
6. Add the potatoes and carrots, cover again and simmer for 35 to 45 minutes more until the vegetables are tender and the beef pulls apart easily.
7. Remove the thyme stems, taste and adjust the salt and pepper. Rest for 10 minutes, then serve hot, scattered with fresh thyme leaves if you like.

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data