Ingredients
2 tbsp vegetable oil
500g stewing beef, cut into chunks
2 onions, sliced or chopped
600g carrots, cut into chunks
1 celery stick, roughly sliced
¼ small bunch of thyme
2 bay leaves
1 ½ tbsp tomato purée
1 ½ tbsp plain flour
1 l vegetable stock
250ml ale or beer
1 medium pumpkin (about 500g), peeled, deseeded and chopped
mashed potato or crusty bread, to serve
Method
STEP 1
Heat the oil in a large, lidded pan or flameproof casserole and fry the beef in batches for a few minutes over a medium-high heat until browned. Remove to a bowl and set aside. Fry the onion in the same pan over a medium heat for 6-8 mins, or until softened.
STEP 2
Stir in the carrots, celery, thyme and bay, and cook for a few minutes more to soften slightly. Return the beef to the pan, then mix in the tomato purée and flour.
STEP 3
Pour in the stock and ale, season well, then bring to a boil. Reduce the heat to a simmer and cook for 1 hr. Stir in the pumpkin and cook for 30 mins-1 hr until the veg and beef are tender. Serve with mash or crusty bread for mopping up the gravy.