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:
3hrs 30mins
SERVES:
12
YIELD:
1 pot
UNITS:
US

Ingredients Nutrition

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.

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