All Pumpkins' Night Stew

Name: All Pumpkins' Night Stew
Total time: 210
Yield: 12
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

Recipe by TasteKing from allrecipes.com

Dinner 4 Hr. 30 Mins.

Ingredients

12 servings

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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 ½ 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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¼ cup water
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¼ cup chopped fresh parsley

Instructions

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.
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.
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.