Beef and Pumpkin Roast

• 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

Peel and dice all the vegetables into cubes. Sauté the vegetables in the butter until they turn golden brown, then season them with salt. Heat the broth in a separate pot and transfer the sautéed vegetables into it.

Cut the meat into pieces and sear the pieces until they develop a golden crust. Season the meat with salt and pepper, pour in the wine, and let the pan simmer for 10 minutes. Transfer the meat to the pot with the vegetables, along with any remaining wine. Cover the pot with a lid and let the stew cook for 40 minutes. Add the bay leaf 10 minutes before the stew is done.