Stews, casseroles, braising are all techniques that come into their own in winter.  Cheaper cuts of meats, covered with a deep flavoursome sauce, simmering for hours until meltingly tender always comfort you at meal times.

I have tried to mix it up a little, with some of my favourites from around the world. Remember with long slow cooking it is just that. Relax and be patient as the outcome of the final product will be worth it.

This stew is one that I make every winter.  The combination of tender beef, sweet pumpkin and piquant crushed peppercorns works every time!

Serves 5

Ingredients

4 Tbsp extra virgin olive oil

1kg stewing beef, cut into 2cm cubes

2 carrots, diced

2 onions, diced

2 sticks celery, diced

Salt to taste

1 cup red wine, something gutsy

3 cups chicken stock

1 tin tomatoes, crushed

450g (about 3 cups) pumpkin or butternut squash, diced into 2cm cubes

1-2 Tbsp crushed black peppercorns

Method

In a heavy casserole over high heat, warm half the olive oil.  Add the beef and sear (colour on all sides to sear juices in) about 6 minutes.  Remove the beef and set it aside.

Reduce the heat to low, and add the remaining olive oil. 

Add the carrots, onion, celery and salt. 

Add the seared beef in the pan with the vegetables and cook together for 2 minutes. 

Add the red wine and scrape the browned bits from the bottom of the pan.  Continue cooking until there is almost no liquid left in the pan, about 5-8 minutes

Add the stock and the tomatoes, simmer for 15 minutes. 

Add half the pumpkin and all the pepper. 

Add water if there is not enough liquid to cover the solids.  Bring to a boil, reduce the heat to low, cover and simmer for an hour, stirring occasionally.  When the meat is tender, add the rest of the pumpkin and cook for further 20 minutes, covered until the pumpkin is tender. 

Adjust seasoning if necessary and serve.