All Pumpkins' Night Stew

This is a traditional German Stew served for Halloween. Its hearty flavors go perfect with the chilly nights of the harvest festival. Serve the stew in bowls with a quartered beet egg on top. Beet eggs are hard-cooked eggs prepared in a vinegar and beet juice mixture to add a sweet flavor and purple color to the eggs.

• Preparation Time: 30 mins
• Cooking Time: 3 hr
• Total Time: 3 hr 30 mins
• Calories: 380 Calories

Ingredients

• 1 tablespoon white sugar
• ¼ cup water
• 1 teaspoon salt
• 1 tablespoon all-purpose flour
• 1 tablespoon cornstarch
• ¼ cup chopped fresh parsley
• 1 clove garlic, minced
• 2 onions, chopped
• 2 bay leaves
• 1 teaspoon nutmeg
• 2 tablespoons caraway seed
• 3 large potatoes, peeled and cubed
• 2 teaspoons pepper
• 3 tablespoons canola oil, divided
• 3 large carrots, peeled and chopped
• 2 ½ pounds beef stew meat, cut into 1 1/2 inch cubes
• 7 cups beef broth

Recipe Instructions

Step 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.

Step 2

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.

Step 3

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.