Pumpkin and Beef Stew

Directions

1. Heat 2 tablespoons of olive oil in a Dutch oven or heavy-bottomed pot. Pat beef dry, season with salt and pepper and brown beef in batches. Remove from pot and reserve.
2. Add the remaining 1 tablespoon of olive oil to the pot. Add onions and cook until soft, for 5-7 minutes. Add garlic and miso paste (or soy sauce) and cook 1 minute longer until fragrant. Add liquor of choice and deglaze the pan, scraping up brown bits while reducing the liquid. Add 1 cup of stock to finish deglazing.
3. Add squash, carrot, thyme sprigs, bay leaves, reserved beef and remaining stock. Simmer partially covered until squash is soft, for about 30-45 mintues. Remove half of the squash and mash or run through a food mill. Return to the pot. Season to taste with a splash of balsamic and olive oil. Season to taste with salt and pepper as needed. Cook 5 minutes more until thickened before serving. Remove sprig and bay leaves. Garnish with additional thyme leaves.