All Pumpkins' Night Stew
Serves: 5
Shirley Senger
1 January 1970
Based on User reviews:
52
Spice
54
Sweetness
47
Sourness
45
mins
Prep time (avg)
6.3
Difficulty
Ingredients:
3 tbsps
Canola Oil (divided)1 clove
Garlic (minced)1 tsp
Salt2 tsps
Pepper1 tbsp
All-Purpose Flour7 cups
Beef Broth1 tbsp
White Sugar1 tsp
Nutmeg3 large
Potatoes (peeled and cubed)3 large
Carrot (peeled and chopped)1 tbsp
Cornstarch1 cup
Water1 cup
Parsley (chopped fresh)Directions:
1
Heat 1 tablespoon canola oil in a Dutch oven over medium-high heat
2
Stir in garlic and onion, and cook until softened and translucent; remove from pan
3
Pour 2 tablespoons canola oil into Dutch oven
4
While this heats, mix the beef with salt and pepper
5
Sear the beef in batches until browned all over, about 5 minutes
6
Stir in caraway seeds and flour, cook until flour is incorporated and the caraway seed is fragrant, about 1 minute
7
Pour in beef broth; add bay leaves, sugar, nutmeg, and onion mixture
8
Bring to a boil, then reduce heat to medium-low, cover, and simmer until the meat is tender, about 2 hours
9
Stir in the potatoes and carrots; continue cooking until the vegetables are tender, about 30 minutes
10
Stir together the cornstarch and water; stir into the stew along with the parsley
11
Simmer until thickened, about 5 minutes