Begin by gathering and prepping all of you ingredients according to the ingredient list above to have ready and organized for use.

Add the beef stew meat into a medium bowl, and sprinkle over a couple of good pinches of salt and black pepper, as well as the flour; toss everything with your fingers to coat the meat well.

Place a large pot over medium-high heat, and add in the butter and the oil. Once nice and hot, add the beef pieces in (work in a couple of batches if necessary), and allow them to sear for a few minutes until deeply browned on all sides.

With the meat in the pot, add in the onion, parsnips, carrot and celery, and stir to combine the ingredients. Allow this mixture to cook for about 3-4 minutes, stirring frequently.

Next, add in the garlic and stir that in. Once that becomes aromatic, add in the potatoes, the Italian seasoning, another good pinch of pepper, plus the pumpkin puree, stirring to combine.

Add in the hot beef stock, and stir to combine; reduce your heat to low, and allow the stew to very gently simmer, with the lid very slightly askew, for about 2 to 2 ½ hours, or until the beef is tender (stirring occasionally).

To finish the stew, add in the thyme and parsley. Keep hot.

Preheat your oven to 400°, and line a baking sheet with foil. Brush a little of melted butter into the hollowed out cavity of the bread bowls (you can even brush the outside lightly, too) and place them on the baking sheet and into the oven to toast/warm for about 4 minutes.

Ladle the stew into the bread bowls, and enjoy.