All Pumpkins Night Stew Recipe

Ingredients for All Pumpkins Night Stew

• 3 tablespoons canola oil
• Garlic Clove
• Onions
• Beef Stew Meat
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon caraway seeds
• All Purpose Flour
• 4 cups beef broth
• 2 bay leaves
• White Sugar
• 1/4 teaspoon ground nutmeg
• 2 medium potatoes, peeled and cubed
• 2 medium carrots, peeled and chopped
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• Fresh Parsley

How to Make All Pumpkins Night Stew

1. Heat 1 tablespoon canola oil in a Dutch oven over medium-high heat.
2. Add the minced garlic and chopped onion; cook until softened and translucent, about 5 minutes.
3. Remove the onion mixture from the pan and set aside.
4. Pour 2 tablespoons canola oil into the Dutch oven.
5. Season the beef cubes with 1 teaspoon salt and 1/2 teaspoon black pepper.
6. Sear the beef in batches until browned on all sides, about 5 minutes per batch.
7. Stir in the caraway seeds and flour; cook for 1 minute, stirring constantly, until fragrant and the flour is incorporated.
8. Pour in the beef broth, scraping up any browned bits from the bottom of the pot.
9. Add the bay leaves, brown sugar, nutmeg, and reserved onion mixture.
10. Bring to a boil; then reduce heat to medium-low, cover, and simmer for 2 hours, or until the beef is very tender.
11. Add the potatoes and carrots to the stew.
12. Continue to simmer, covered, for another 30 minutes, or until the vegetables are tender.
13. In a small bowl, whisk together the cornstarch and cold water until smooth.
14. Stir the cornstarch mixture and chopped parsley into the stew.
15. Simmer for 5 minutes, or until the stew has thickened to your desired consistency.