In a large frypan, add 1 tablespoon of oil and cook beef until browned in colour. Cook the remaining meat until it is all cooked.

In a stockpot cook onion till soft. Add garlic, carrot and stock base and bring to a boil. Return meat back to stock pot and then turn down to a simmer for 2 hours or until meat is tender.

In the last hour add the chopped pumpkin and allow to cook. In last 10 minutes add fresh or frozen beans. Add seasoning to taste.

Serve with rice.