Beef Stew with Pumpkin and Chestnuts

Method

1. Prepare an aromatic broth with onion, celery, carrots, rosemary, sage, butter, and cold water. Sauté the vegetables in butter, then add water and simmer.
2. Cut the beef into large chunks. Brown the meat in butter in a heavy pot, one piece at a time, until golden.
3. Deglaze the pot with a splash of cold water, skimming off any impurities.
4. Remove the browned meat and set aside. Brown the remaining meat.
5. Deglaze the pot with a glass of white wine, scraping up the browned bits.
6. Add onion, carrot, celery, whole garlic cloves, rosemary, and sage. Sauté briefly.
7. Return the meat to the pot. Add the aromatic broth, not completely covering the meat.
8. Bring to a boil, then reduce heat, cover with a lid slightly ajar, and cook for about 1 hour.
9. Meanwhile, cut the pumpkin into large cubes. Add it to the pot along with the pre-cooked chestnuts.
10. Continue cooking for another 30–40 minutes until the meat is very tender and the pumpkin has partially melted into a creamy sauce.
11. Serve hot, garnished with a sage leaf.