Step 1

Begin by mincing the garlic, slicing the onion into wedges, finely chopping the celery and chopping the pumpkin, potatoes, and beef into bite-sized pieces. Finely chop the parsley and set aside for serving.

Step 2

Heat olive oil in a large casserole pan over medium heat. Add the beef, season with salt and pepper and cook until lightly browned. Once browned, remove the beef and set it aside. In the same pan, pour in the red wine to deglaze, then add the onion, garlic and celery. Cook, stirring regularly for 1-2 minutes until the wine reduces. Next, add the tomato paste and cook, stirring regularly, for 2-3 minutes until the paste darkens in colour. Add the potatoes, pumpkin, beef, bay leaves, thyme, and stock. Season again with salt and pepper as needed. Bring to a boil, then reduce to a low simmer for 2-2.5 hours until the beef is tender and the potatoes are cooked.

Step 3

At this stage, the stew may be quite watery. If you like a thicker stew, use a slotted spoon to transfer the beef and vegetables to a separate bowl. Increase the heat to medium-high and add 2 tablespoons of corn flour. Whisk thoroughly for 2-3 minutes, or until thickened slightly. Return the heat to low and add the beef and vegetables back to the pan until everything is heated through.

Step 4

Meanwhile, preheat the oven grill to 220°C and line a baking tray with parchment paper. Spread each slice of bread with butter, then place them on the tray. Top each slice with a piece of cheese. Grill until the bread is toasted and the cheese is melted, about 3-5 minutes.

Step 5

To serve, divide the stew between bowls, garnish with chopped parsley, and accompany with a piece of grilled cheese.