All Pumpkins' Night Stew
Description
This caraway-flavored beef stew is a German tradition served for Halloween. Its hearty flavors go perfect with the chilly nights of the harvest festival.
Ingredients
•
3 tablespoons canola oil, divided
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1 clove garlic, minced
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2 onions, chopped
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2 1/2 pounds beef stew meat, cut into 1 1/2 inch cubes
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1 teaspoon salt
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2 teaspoons pepper
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2 tablespoons caraway seed
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1 tablespoon all-purpose flour
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7 cups beef broth
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2 bay leaves
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1 tablespoon white sugar
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1 teaspoon nutmeg
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3 large potatoes, peeled and cubed
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3 large carrots, peeled and chopped
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1 tablespoon cornstarch
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1/4 cup water
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1/4 cup chopped fresh parsley
Directions
1
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.
2
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.
3
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.