METHOD: Heat a large Dutch oven pan to high. Add oil. Add onions, potatoes, carrots, celery, and stir until onions are translucent, about 2 minutes. Add the beef and cook until outside begins to brown and caramelize a bit, about 5 minutes. Add the dissolved bouillon liquid, tomato paste, seasonings, garlic, and pumpkin butter. Stir to combine. Reduce heat, let simmer with lid on for about 1 1/2 to 2 hours until tender. The sauce thickens itself. Serve with crusty bread!
