Ingredients
- 2 tbsp vegetable oil
- 500g stewing beef, cut into chunks
- 2 onions, sliced or chopped
- 600g carrots, cut into chunks
- 1 celery stick, sliced
- ¼ small bunch fresh thyme
- 2 bay leaves
- 1½ tbsp tomato purée
- 1½ tbsp plain flour
- 1L vegetable stock
- 250ml ale or beer
- 1 medium pumpkin (about 500g), peeled, deseeded and chopped
To Serve: Creamy mashed potato or crusty bread
Method
Brown the Beef
Heat the oil in a large casserole dish or lidded pan. Brown the beef in batches for 3–4 minutes until sealed and golden. Remove from the pan and set aside.
Soften the Onions & Veg
In the same pan, add the onions and cook over medium heat for 6–8 minutes, until softened. Add the carrots, celery, thyme and bay leaves. Stir and cook for 3–4 minutes.
Build the Base
Return the beef to the pan. Stir in the tomato purée and flour. Mix well to coat the ingredients.
Simmer Low & Slow
Pour in the stock and ale. Season generously with salt and pepper. Bring to a gentle boil, then reduce to a simmer. Cover and cook for 1 hour.
Add the Pumpkin
Stir in the chopped pumpkin and cook uncovered for 30–60 minutes, or until the beef and veg are meltingly tender and the sauce has thickened.
Serve & Enjoy
Ladle into warm bowls and serve with buttery mashed potatoes or hunks of crusty bread to soak up the rich, savoury gravy.