Beef Stew

We have a lot of meat in the freezer from getting 16 kg of various beef cuts delivered a few weeks ago. So we decided that we need to cook something in order to make some space in the freezer. We haven't made a good beef stew in a while so we decided to make just that. Here is the recipe.

Ingredients
serves 3-4
650 g diced beef
1 large onion, finely diced
3 garlic cloves, finely chopped
2 carrots, diced
1 can (approximately 400 g) diced tomatoes
200 ml beef stock
400 ml red wine
1 tsp fresh oregano
1 tsp basil
1 bay leaves
½ butternut pumpkin, diced

Soften onion and garlic in some olive oil in a large pot, then add beef and allow to brown. Add your carrots and allow to soften slightly. Then add your stock, tomatoes, red wine, oregano, basil and bay leaves. Put lid on and simmer on low heat for about an hour. Add the diced pumpkin and cook for another 30-45 minutes without the lid in order to evaporate some of the liquid. Serve by itself or with some cauliflower rice/mash.