Beef & Pumpkin Stew

Beef & Pumpkin Stew (Served with Roast Potatoes and Sour Cream)
Time: 1-2 hours
Effort: Easy
Serves 4

1 lb stewing beef cubes (about 1" cubes - I used the shank)
4 large carrots, peeled and cut into large slices
1 cup dry red wine
1 cup water (or more)
4 celery stalks, cubed
1/2 small pumpkin, peeled and cored
1 large onion, diced
1 zucchini, cubed
1 large tomato, cubed
salt & pepper to taste
1 tsp celery seeds
1 beef bouillon cube

In a large saucepan, saute the onion until transparent. Add the beef cubes and saute until they are golden on all sides. They will produce a juice of their own, so simmer until most of it is evaporated. Add the wine, and simmer on medium low for approximately one hour. Add the remaining ingredients except the zucchini. Cover and simmer again until the beef is tender and also the vegetables - you may need to add some water. Add the zucchini, simmer again until they are soft. You will have to stir from time to time during the cooking process, and adjust the water so that it has a nice sauce but not too watery. Serve with roast potatoes and sour cream on the side !