All Pumpkins' Night Stew

Ingredients

Contains: wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3 tablespoons canola oil, divided
• 1 clove garlic, minced
• 2 onions, chopped
• 2 1/2 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
• 1/4 cup water
• 1/4 cup chopped fresh parsley

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat 1 tablespoon of the canola oil in a large Dutch oven over medium-high heat. Season the beef cubes with 1 teaspoon of the salt and 1 teaspoon of the pepper. Brown the beef in batches, about 10 minutes total, then set aside.

2. Add the remaining 2 tablespoons canola oil, the chopped onions and the minced garlic to the pot. Cook over medium heat, stirring, for about 5 minutes until softened.

3. Sprinkle the flour and caraway seed over the onions and stir for about 2 minutes to coat evenly.

4. Return the beef and any juices to the pot. Pour in the beef broth and add the bay leaves, sugar, nutmeg and remaining 1 teaspoon pepper. Bring to a boil, stirring.

5. Reduce heat to low, cover and simmer for about 120 minutes, stirring occasionally, until the beef is fork-tender. Cut a larger cube to check that it reaches at least 145°F (63°C) inside, then let it rest 3 minutes.

6. Add the cubed potatoes and chopped carrots. Cover and simmer for about 35 minutes until the vegetables are tender.

7. Stir the cornstarch into the 1/4 cup water until smooth. Stir it into the stew and simmer uncovered for about 5 minutes until thickened.

8. Remove and discard the bay leaves. Stir in the chopped parsley and adjust seasoning with a little more salt if needed before serving hot.