• 2 tablespoons plain flour
  • 750 g (1½ lb) lean stewing beef, diced
  • 25 g (1 oz) butter
  • 3 tablespoons oil
  • 1 onion, chopped
  • 2 carrots, sliced
  • 2 parsnips, sliced
  • 3 bay leaves
  • several thyme sprigs
  • 2 tablespoons tomato purée
  • 625 g (1¼ lb) pumpkin, peeled, deseeded and cut into small chunks
  • 1 tablespoon dark muscovado sugar
  • 50 g (2 oz) fresh root ginger, finely chopped
  • small handful of parsley, chopped, plus extra to garnish
  • salt and pepper

Season the flour with salt and pepper and use to coat the beef. Melt the butter with the oil in a large saucepan and fry the meat in 2 batches until browned, draining with a slotted spoon.

Add the onion, carrots and parsnips to the saucepan and fry gently for 5 minutes.

Return the meat to the pan and add the herbs and tomato purée. Add just enough water to cover the ingredients and bring slowly to the boil. Reduce the heat to its lowest setting, cover with a lid and simmer very gently for 45 minutes.

Add the pumpkin, sugar, ginger and parsley and cook for a further 30 minutes until the pumpkin is soft and the meat is tender. Check the seasoning and serve scattered with extra parsley.

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