Instruction

• Cut the beef into 1-inch chunks
• Dredge the beef in the flour until all of the beef sides are covered
• In a large soup pot, melt the butter over medium high-heat
• In small quantities, brown the beef on all sides, removing the browned beef and setting it aside in a large bowl as you go
• When the beef is browned, add the onion and the garlic to the pot
• Sauté the onion and garlic for one minute, scraping the bottom of the pot as you stir
• Return the browned beef to the pot and add the beef stock, pumpkin puree, Worcestershire sauce, salt, and pepper
• Stir well and bring to a boil
• Once the liquid is boiling, reduce heat to medium-low and simmer for 3 hours, stirring occasionally
• Add the potatoes, carrots and thyme sprigs to the pot and increase heat to medium
• Cook for an additional 30 minutes
• Salt to taste and serve