All Pumpkins' Night Stew recipe

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Ingredients

3 tablespoons canola oil, divided
1 clove garlic, minced
2 onions, chopped
2 ½ 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
¼ cup water
¼ cup chopped fresh parsley

Nutrition Info

379.5 calories
carbohydrate: 22.8 g
cholesterol: 63.3 mg
fat: 22.4 g
fiber: 3.5 g
protein: 21.5 g
saturatedFat: 7.9 g
servingSize: -
sodium: 726.8 mg
sugar: 3.5 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

3 quarts

Recipe Note

This is a traditional German Stew served for Halloween. Its hearty flavors go perfect with the chilly nights of the harvest festival. Serve the stew in bowls with a quartered beet egg on top. Beet eggs are hard-cooked eggs prepared in a vinegar and beet juice mixture to add a sweet flavor and purple color to the eggs.

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