Pumpkin and Beef Stew | Hearty & Seasonal

Pat the beef dry and cut into approx. 3 cm cubes. Peel and finely chop the onions and garlic. Clean, peel, and slice the carrots.

Thoroughly wash the Hokkaido pumpkin, cut in half, seed, and cut into bite-sized cubes (the skin of the Hokkaido can be left on and cooked). Peel the potatoes and cut into cubes as well.

Heat 2 tbsp clarified butter in a heavy braising pot. Sear the beef cubes in batches over high heat all over until browned, remove, and set aside.