Miso beef with pumpkin

Method

1. Heat half the vegetable oil in the casserole/pan over a medium heat and add half the beef. Fry for about 10 minutes, turning occasionally, until browned. Remove and set aside, then repeat with the rest of the oil and the remaining meat. 
2. Return all the browned beef to the pan with any juices, then add the onions, celery, garlic and ginger. Turn the heat down a little and fry for 10 minutes, stirring occasionally, until the veg are starting to soften. Pierce the chillies with a sharp knife, then add them to the pan whole with the star anise and cinnamon stick. Stir in the tomato purée and miso paste, fry for a few minutes, then add the coconut milk and stock. 
3. Heat the oven to 170°C/150°C fan/ gas 3½. Season the beef mixture, add the soy sauce and turn up the heat to bring to the boil. Cover with the lid and transfer to the oven to cook for 1½ hours.
4. When the time is up, stir in the pumpkin/squash, replace the lid, then cook for another hour until the meat is tender and falling apart. Remove the lid, turn up the heat to 200ºC/180ºC fan/gas 6 and cook for 15 minutes more to reduce the sauce (see Make Ahead). Serve the beef with fluffy basmati rice,a sprinkle of fresh coriander leaves and lime wedges for squeezing.