All Pumpkins' Night Stew

Despite the name this stew has no pumpkin. It is traditionally served on Halloween and for the harvest festival. I found this on Allrecipes.com. This is a German recipe.

• Ready In: 3 hrs 30 mins
• Serves: 12
• Yields: 1 pot

Ingredients

• 3  tablespoons canola oil, divided
• 1  garlic clove, minced
• 2  onions, chopped
• 2 1⁄2 lbs beef stew meat, cut into 1 1/2 inch cubes
• 1  teaspoon salt
• 2  teaspoons pepper
• 2  tablespoons caraway seeds
• 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

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.
3. 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.
4. Stir in the potatoes and carrots; continue cooking until the vegetables are tender, about 30 minutes.
5. Stir together the cornstarch and water; stir into the stew along with the parsley. Simmer until thickened, about 5 minutes.