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Preheat oven to 180°C. Place beef and flour in a large bowl. Toss until beef is well coated, shaking off excess.
Heat some oil in a large ovenproof pot over high heat. Cook beef, in 3 batches, for 3 mins each side or until brown all over. Transfer to a plate.
Add the ginger & onion to the pot and cook, stirring, for 3 mins or until onion coftens slightly. Add the garlic. Add the beef back in, as well as the carrots, beef stock, tamari soy and a star anise if you like!
Cover and transfer to oven. Bake for 30 minutes then arrange pumpkin around beef, making sure pumpkin is submerged in juices. Cover and bake for 30 mins. Uncover and bake for 20 mins or the until beef and pumpkin are tender and the sauce thickens slightly.
Serve hot in bowls, alone, or over rice, noodles, pasta or mash with a garnish of spring onion!