All Pumpkins' Night Stew

Ingredients

• Servings: 3
• 3 tablespoons canola oil, divided
• 1 clove garlic, minced
• 2 onions, chopped
• 2 1/2 pounds beef stew meat, cut into 1 1/2 inch cubes
• 1 teaspoon salt
• 2 teaspoons pepper
• 2 tablespoons caraway seed
• 1 tablespoon all-purpose flour
• 7 cups beef broth
• 2 bay leaves
• 1 tablespoon white sugar
• 1 teaspoon nutmeg
• 3 large potatoes, peeled and cubed
• 3 large carrots, peeled and chopped
• 1 tablespoon cornstarch
• 1/4 cup water
• 1/4 cup chopped fresh parsley

Recipe

Preparation Time: 30 mins Cook Time: 3 hrs

Ready Time: 3 hrs 30 mins


• heat 1 tablespoon canola oil in a dutch oven over medium-high heat. stir in garlic and onion, and cook until softened and translucent; remove from pan. pour 2 tablespoons canola oil into dutch oven. while this heats, mix the beef with salt and pepper. sear the beef in batches until browned all over, about 5 minutes.
• stir in caraway seeds and flour, cook until flour is incorporated and the caraway seed is fragrant, about 1 minute. pour in beef broth; add bay leaves, sugar, nutmeg, and onion mixture. bring to a boil, then reduce heat to medium-low, cover, and simmer until the meat is tender, about 2 hours.
• stir in the potatoes and carrots; continue cooking until the vegetables are tender, about 30 minutes. stir together the cornstarch and water; stir into the stew along with the parsley. simmer until thickened, about 5 minutes.