All Pumpkins Night Stew

3 tablespoons canola oil, divided

1 clove garlic, minced

2 onions, chopped

2 ½ 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

¼ cup water

¼ 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.