Ingredients (serves 4)
1 tbspn oil
1 medium onion, peeled and sliced
2 carrots, peeled and sliced
1kg chuck steak, diced
1butternut pumpkin, peeled and chopped
2 x 400g can tomatoes
2 cup beef stock
2 tbspn chopped fresh parsley
2 bay leaves
Heat oil in a frying pan and fry the onion and carrot until soft.
Add the beef chunks and cook until browned.
Transfer the beef, onions and carrot to a heavy based pan and stir in all the other ingredients.
Cover and simmer for 1.5 hours, adding more stock or water if required, or until the beef is tender.
Serve with rice or mashed potato.