Method

• In a heavy casserole over high heat, warm half the olive oil
• Add the beef and sear (colour on all sides to sear juices in) about 6 minutes
• Remove the beef and set it aside
• Reduce the heat to low, and add the remaining olive oil to the casserole
• Add the carrots, onion, celery and salt
• Mix the seared beef in the pan with the vegetables and cook together for 2 minutes
• Add the red wine and scrape the browned bits from the bottom of the pan
• Continue cooking until there is almost no liquid left in the pan, about 4 minutes
• Add the stock and the tomato sauce and simmer for 15 minutes
• Add half the pumpkin and all the pepper
• Add water if there is not enough liquid to cover the solids
• Bring to a boil, reduce the heat to low, cover and simmer for an hour, stirring occasionally
• When the meat is very tender, add the rest of the pumpkin and cook for another 20 minutes, covered, until the cubes of pumpkin are tender
• Adjust seasoning if necessary