All Pumpkins' Night Stew

All Pumpkins' Night Stew

6
TasteKing 2

"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."

Ingredients

3 h 30 m {{adjustedServings}} servings 380 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 380 kcal
  • 19%
  • Fat:
  • 22.4 g
  • 34%
  • Carbs:
  • 22.8g
  • 7%
  • Protein:
  • 21.5 g
  • 43%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 727 mg
  • 29%

Based on a 2,000 calorie diet

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Directions

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  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. 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.
  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.
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Reviews

6
  1. 14 Ratings

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Simple and delicious stew recipe. At first I wasn't sure about all the caraway but it takes on a mellower flavor after simmering all day. I cooked my stew in the crockpot. I browned the beef ...

Easy and absolute comfort! Consider not adding salt to the meat browning step if you use a packaged broth instead of homemade. Adjust the salt to taste at the end.

SO delish!!!! Substituted the parsley for cilantro. Otherwise followed the recipe exactly & YUM! Our 4 year old even ate it up! Thanks for sharing!