– Beef (chuck or stew meat): 500g (about 1.1 lbs)
– Potatoes: 5-6 medium
– Butter: 80g (about 5.5 tablespoons)
– Carrots: 2 medium
– Pumpkin: 300g (about 10.5 oz)
– Onion: 1 medium
– Meat broth: 300ml (about 1.3 cups)
– Dry red wine: 100ml (about 0.4 cups)
– Bay leaf, ground black pepper, salt to taste
Start by peeling and dicing all the vegetables into cubes. Sauté them in butter until they turn golden brown, then season with salt. In a separate pot, heat the broth and transfer the sautéed vegetables into it.
Cut the meat into pieces and sear it until it develops a golden crust. Season with salt and pepper, pour in the wine, and let it simmer for 10 minutes. Then, transfer the meat to the pot with the vegetables, along with any remaining wine. Cover with a lid and let it stew for 40 minutes. Add the bay leaf 10 minutes before it’s done cooking.