Brown the beef in a large pot over medium-high heat with oil, seasoning with black pepper and searing for 4-5 minutes per side.

Remove the beef and sauté onions in the same pot for 3-4 minutes until translucent, then add minced garlic and cook for another minute.

Stir in chopped carrots and potatoes, cooking for 5 minutes to soften slightly.

Return browned beef to the pot with beef broth and red wine, ensuring the beef is submerged, then add thyme, bay leaves, and salt.

Cover and simmer on low for 2 to 2.5 hours until beef is tender, stirring occasionally.

Remove from heat, stir in pumpkin puree if using, adjust seasoning and serve garnished with fresh parsley.