1 - Cut the beef into 1-inch chunks.

2 - Dredge the beef in the flour until all of the beef sides are covered.

3 - In a large soup pot, melt the butter over medium high-heat.

4 - In small quantities, brown the beef on all sides, removing the browned beef and setting it aside in a large bowl as you go.

5 - When the beef is browned, add the onion and the garlic to the pot.

6 - Sauté the onion and garlic for one minute, scraping the bottom of the pot as you stir.

7 - Return the browned beef to the pot and add the beef stock, pumpkin puree, Worcestershire sauce, salt, and pepper.

8 - Stir well and bring to a boil.

9 - Once the liquid is boiling, reduce heat to medium-low and simmer for 3 hours, stirring occasionally.

10 - Add the potatoes, carrots and thyme sprigs to the pot and increase heat to medium.

11 - Cook for an additional 30 minutes.

12 - Salt to taste and serve.