Ingredients for All Pumpkins Night Stew
- 2 tablespoons canola oil
- 2 garlic cloves, minced
- 1 large onion, chopped
- 2 pounds beef stew meat, cut into 1-inch cubes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon caraway seeds
- 1/4 cup all-purpose flour
- 4 cups beef broth
- 2 bay leaves
- 1/2 cup packed brown sugar
- 1/4 teaspoon ground nutmeg
- 2 large potatoes, peeled and cut into 1-inch cubes
- 3 medium carrots, peeled and sliced
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 2 tablespoons chopped fresh parsley
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How to Make All Pumpkins Night Stew
- Heat 1 tablespoon canola oil in a Dutch oven over medium-high heat.
- Add the minced garlic and chopped onion; cook until softened and translucent, about 5 minutes.
- Remove the onion mixture from the pan and set aside.
- Pour 2 tablespoons canola oil into the Dutch oven.
- Season the beef cubes with 1 teaspoon salt and 1/2 teaspoon black pepper.
- Sear the beef in batches until browned on all sides, about 5 minutes per batch.
- Stir in the caraway seeds and flour; cook for 1 minute, stirring constantly, until fragrant and the flour is incorporated.
- Pour in the beef broth, scraping up any browned bits from the bottom of the pot.
- Add the bay leaves, brown sugar, nutmeg, and reserved onion mixture.
- Bring to a boil; then reduce heat to medium-low, cover, and simmer for 2 hours, or until the beef is very tender.
- Add the potatoes and carrots to the stew.
- Continue to simmer, covered, for another 30 minutes, or until the vegetables are tender.
- In a small bowl, whisk together the cornstarch and cold water until smooth.
- Stir the cornstarch mixture and chopped parsley into the stew.
- Simmer for 5 minutes, or until the stew has thickened to your desired consistency.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
13g
Fat
50g
Carbs
7g
