Add sliced onion, whole pieces of blade steak, Moroccan paste, beef stock, honey, man grind and canned tomatoes to the bowl of a slow cooker. Stir well to combine then pop the pumpkin in so it sits mostly on the top.
Cook on high for 6 hours, low for 8 or 45 minutes under pressure.
After this time careful remove the meat and shred with two forks so it is falling apart.
Return meat to slow cooker and gently stir through cream and parsley to finish. Leave the slow cooker on high for a final 10 minutes with the lid off.
Stir through cooked pasta or alternatively serve with rice or couscous. This would also be a delicious lasagna filling.