Pumpkin Beef Stew

Follow our step-by-step guide on how to make Pumpkin Beef Stew.

1. Step 1

   Start by heating 1 tablespoon of canola oil in a Dutch oven over medium-high heat. Once hot, add the minced garlic and chopped onions, cooking until they become soft and translucent. Once done, remove them from the pot and set aside. Next, pour in the remaining 2 tablespoons of canola oil into the Dutch oven. While the oil heats up, season the beef stew meat with salt and pepper. Sear the beef in batches, ensuring each piece is browned all over, which should take about 5 minutes per batch. After browning the beef, stir in the caraway seeds and flour, cooking for about a minute until the flour is well incorporated and the seeds release their fragrant aroma. Now, pour in the beef broth, and add the bay leaves, sugar, nutmeg, and the previously cooked onion mixture. Bring this delicious concoction to a boil, then reduce the heat to medium-low. Cover the pot and let it simmer until the beef is tender, which will take around 2 hours. Once the beef is tender, stir in the cubed potatoes and chopped carrots. Continue cooking until the vegetables are tender, about 30 minutes more. To thicken the stew, mix the cornstarch with water in a small bowl, then stir this mixture into the stew along with the chopped fresh parsley. Allow it to simmer for an additional 5 minutes until thickened. Serve this warm, comforting stew in bowls, garnished with a sprinkle of parsley if desired.