All Pumpkins' Night Stew

Ingredients

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

Equipment

• frying pan
• dutch oven

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.
2. 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.
3. Stir in caraway seeds and flour, cook until flour is incorporated and the caraway seed is fragrant, about 1 minute.
4. 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.
5. 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.