All Pumpkins’ Night Stew


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


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.

Additional Information

From Taste King: 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. Editor’s note: We suggest serving this in hollowed out sugar pumpkins for a festive touch.


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